LIGHT AS A CLOUD LEMON SAUCE

This wonderfully tart lemon sauce would be a lively accompaniment to angel food cake, gingerbread or pound cake.

1 stick butter~only butter will do
4 eggs
2 cups sugar
1/2 cup freshly squeezed lemon juice~strained
1 tablespoon cornstarch
1 tablespoon lemon zest

Melt butter in saucepan (not aluminum) over low heat. Blend eggs, sugar, lemon juice and cornstarch in a blender. Add to melted butter and cook on low heat, stirring constantly. Cook until mixture is thick and bubbly, about 8 minutes. Remove from heat and add lemon zest. Serve warm or cold.
Yield: 2 cups...keeps a long time...if it lasts that long. 

"When life gives you lemons, make lemon sauce."~Adele Forbes

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