Golden Lemon Sauce
  • 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
  1. 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.
  2. 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
This is a recipe from the Spice Cookbook by Avanelle Day and Lillie Stuckey. It's one of the cookbooks I treasure and read