Tangy Lemon Sauce

Serves: 2
Total Calories: 557


1 cup sugar
2 1/2 tablespoons cornstarch
2 cups water
2 eggs yolk beaten
1 tablespoon lemon peel grated
1/2 cup lemon juice
2 tablespoons butter or margarine


In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stirring over medium heat, cook until thick and clear. Remove from heat.

Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat for 1 minute. Remove from heat.

Stir in lemon rind, lemon juice and butter or margarine until well blended. Serve warm or cold over Gingerbread (see above).

Nutritional Facts:

Serves: 2
Total Calories: 557
Calories from Fat: 127

This Tangy Lemon Sauce recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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