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Ingredients
| granulated sugar: 1/2 cup |
| cornstarch: 4 tsp |
| salt: 1/8 tsp |
| water: 1 cup |
| eggs: 2 (yolks, large//beaten) |
| salted butter: 2 Tbl |
| lemon zest: 1/2 tsp (grated) |
| lemon juice: 2 Tbl (fresh) |
Lemon Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- In a medium-size, heavy saucepan, combine the sugar, cornstarch, and salt.
- Mix well and then gradually stir in the water.
- Cook the mixture over low heat until bubbly and thick, stirring constantly.
- In a small bowl, beat the egg yolks until frothy.
- Then, stirring constantly, add a few tablespoons of the hot sugar mixture to the yolks.
- Stirring constantly, pour the egg mixture into the hot sugar mixture and continue to cook, stirring, for 1 minute.
- Remove the pan from the heat.
- Add the butter and lemon rind and juice.
- Stir until well blended.
- Serve the sauce hot or cold.
- Keeps in a tightly covered container in the refrigerator for up to 1 week.