Tangy Lemon Sauce

(from Layne R’s recipe box)

Categories: Sauce


  • 1 C sugar
  • 1 1/2 T cornstarch
  • 2 C water
  • 2 Egg yolks, slightly beaten
  • 2 t lemon zest
  • 1/3 to 1/2 C lemon juice
  • 2 T butter


  1. Combine sugar and cornstarch in saucepan. gradually add water blending until smooth. Cook over medium heat stirring constantly, until mixture is thick and clear. Remove from heat. Blend about 1/2 C of hot mixture into egg yolks. Add to hot mixture. and cook 2 minutes. Add lemon rind , lemon juice and butter. Serve warm or cold. makes bout 2 3/4 cups

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