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Dessert: Lemon Sauce




Source of Recipe


James Villas *


Recipe Introduction


* My Mother's Southern Desserts: More Than 200 Treasured Family Recipes for Holiday and Everyday Celebrations by James Villas with Martha Pearl Villas



"I think this must be Mother's favorite dessert sauce, since she serves it on everything from Buttermilk Gingerbread to Brownie Pudding to Blackberry Fool. I also love it on her Secession Brown Betty and am convinced that it heightens the flavors in Cranberry-Apple Cobbler."


List of Ingredients




1/2 cup granulated sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1 cup water
2 large egg yolks, beaten
2 tablespoons butter
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice


Recipe



In a medium-size, heavy saucepan, combine the sugar, cornstarch, and salt, mix well, and gradually stir in the water.

Cook the mixture over low heat till bubbly and thick, stirring constantly. In a small bowl, beat the egg yolks till frothy, then, stirring constantly, add a few tablespoons of the hot sugar mixture to the yolks. Stirring constantly, pour the egg mixture into the hot sugar mixture and continue to cook, stirring, for 1 minute.

Remove the pan from the heat, add the butter and lemon rind and juice, and stir till well blended.

Serve the sauce hot or cold.

(Keeps in a tightly covered container in the refrigerator for up to 1 week.)


YIELD: 2 Cups