Serves: 2
Total Calories: 557
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stirring over medium heat, cook until thick and clear. Remove from heat.
Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat for 1 minute. Remove from heat.
Stir in lemon rind, lemon juice and butter or margarine until well blended. Serve warm or cold over Gingerbread (see above).
This Tangy Lemon Sauce recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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