Lemon Sauce
Print recipe| Serves | 1 1/3 cups of sauce |
| Inspiration | Better Homes and Garden Cookbook |
Ingredients
- 2/3 cups white sugar
- 4 Tsp corn starch
- 1/4 cup water
- 2 Tsp freshly shredded lemon peel (about 1 small lemon)
- 1/4 cup lemon juice
- 2 Beaten egg yolks
- 6 Tbsp cold butter (cut into tbsp size pieces)
- 1/4 cup half and half cream (or light cream or milk)
Note
Lemon Sauce is lovely with freshly baked gingerbread or a bowl of fresh berries.
Directions
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In a small saucepan, stir together the sugar and cornstarch. Stir in the water, lemon peel, and lemon juice. Place on the burner and cook and stir over medium heat until the mixture is slightly thickened and bubbly. Once it is bubbly, cook it for 1 more minute. Take it off the burner.  | |
| Crack each egg over a small bowl and using the halves of the egg shell, alternate putting the yolk in one half or the other, until all the white is in the bowl below. Put that egg yolk in small bowl. Repeat with the other egg. Stir the two egg yolks together. | |
| You now need to temper the eggs. If you added the egg yolks directly into the hot mixture they would cook too quickly and scramble (or curdle). Gradually ladle some of the lemon mixture into the egg yolks, whisking well between each addition. Once you have add about half of the mixture to the eggs, you have raised the temperature of the eggs enough and you can now add the tempered eggs to the saucepan. Cook and stir for 2 more minutes. | |
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Gradually stir in the butter until it is melted. It will help to keep the temperature low and continue to cook the eggs, so they will not curdle. Stir in the half and half.  | |
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Serve warm. Cover and chill any leftovers for up to 3 days. It is wonderful with fresh berries or on warm gingerbread.  | |