Lemon Sauce

1. 1

   Combine sugar, butter and 1 1/2 c. water in a small stainless steel, glass or enamel saucepan; cook over low heat, stirring constantly until sugar dissolves. Combine cornstarch and remaining water in a small mixing bowl; mix well with a wire whisk; add to syrup mixture, mixing well. Cook over low heat, stirring constantly until mixture clears and thickens. Add lemon rind and juice; cook, stirring constantly, 2 minutes. Combine egg yolks and milk in a small mixing bowl, mixing well; add a small amount of warm sauce, mixing well. Add back to sauce mixture in saucepan, mixing well. Bring to a boil, stirring constantly; remove from heat. Sauce may be stored in refrigerator and reheated. It may be necessary to beat with a wire whisk before reheating.

* Per serving · 4 servings · Values may vary.

No additional tips available.