Add to Recipe Box
Print
- Cooking Time:
- Servings:
- Preparation Time:
Ingredients
- 1/2 cup sugar
- 1 TBS cornstarch
- 1/2 tsp salt
- 1/4 cup cold water
- 3/4 cup boiling water
- 1 large egg yolk
- 3 TBS fresh lemon juice
- 2 tps grated lemon rind
- 2 TBS butter or margarine
Directions
- Combine the 1st 3 ingredients in a saucepan. Add the cold water and mix well. Gradually stir in the boiling water. Cook and stir over medium heat for 10 to 12 minutes or until clear and medium thick.
- Blend the egg yolk with the lemon juice, stir well to incorporate, then gradually stir it into the hot mixture. Cook for 1 minute stirring constantly. Add lemon rind and butter or margarine, stirring to incorporate. Serve warm over pudding, gingerbread, plain cake, strawberries or apple turnovers-sometimes I just put it over a couple of cookies. lucas
Notes
This is a recipe from the Spice Cookbook by Avanelle Day and Lillie Stuckey. It's one of the cookbooks I treasure and read
Presented by
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Have Your Cake and EAT IT TOO! Allergen-Free Desserts Everyone Can Enjoy
Angel Acres Christmas Dinner Cookbook!
Gluten-Free - Making do with what you got!
See More
Steamed trout with ginger and spring onions
Buttery Pull-Apart Bread
Ham & Cheese Roll Ups
See More
