Old-Fashioned Lemon Sauce
  • 1 egg, beaten
  • 1 cup sugar
  • zest of 1 organic lemon
  • juice of two organic lemons
  • 1 tablespoon butter
  1. Cook all except butter over low heat in a small saucepan until thick, the whole time stirring with a whisk. Add butter and stir gently until butter has melted. Let cool to room temperature before serving. If stored in refrigerator, it will jell.
This sauce has become famous in my circle of friends who beg for it every time I offer to bring something sweet to the party. You will crave this sauce, and you will dream of this sauce. Plus it's so easy! To date I have served it over cheesecake, berries, vanilla pudding, and spongecake rolls filled with strawberries and cream. If you find another irresistable combination, please let me know! (No worries about salmonella, the egg is fully cooked in the process.)