Creamy Lemon Sauce For Fresh Fruits Recipe

1. 1

   Put sugar, lemon juice and lemon peel in top part of double boiler and place over direct heat.

2. 2

   Heat, stirring till sugar dissolves.

3. 3

   Beat Large eggs with a fork till blended; stir in the warm sugar mix, then return to top of double boiler.

4. 4

   Place over simmering water and cook, stirring till thickened and chill.

5. 5

   Whip cream till almost stiff and mix in the chilled lemon custard.

6. 6

   Cover and refrigeratetill serving time.

7. 7

   Mix about 3 1/2 c., sufficient for 8 servings over strawberries, blueberries, raspberries, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.