Lemon Dessert Sauce

1. 1

   In a small pot, warm the cream over medium-low heat.

2. 2

   In a bowl, whisk together the sugar and flour. Whisk into the warm cream. Whisk continuously until sugar dissolves. Stir until the cream is hot, but not boiling, and the mixture begins to thicken. When it looks like a very loose bechamel sauce, remove from heat.

3. 3

   Stir in the lemon juice and the zest. Stir in the butter. Serve warm with cakes and things. Store leftovers in refrigerator, where it will thicken as it chills. Tastes great spread on toast.

* Per serving · 4 servings · Values may vary.

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