Free Recipe Lemon Sauce with Variations
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lemon Sauce with Variations Recipe
1/2 c Sugar
1 tb Cornstarch
1/4 ts Salt
1 c Boiling water
1 ts Lemon rind; grated
3 tb Lemon juice
2 tb Butter
Lemon Sauce with Variations Preparation
Mix together sugar, cornstarch, and salt; gradually stir in hot water, bring to a boil and cook 15 minutes, stirring until smooth, thickened and clear; stir in lemon rind and juice and butter. about 1 1/4 cups sauce-about 6 portions. Golden Lemon Sauce: Before adding lemon juice and butter, stir in hot mixture gradually into 1 egg yolk, slightly beaten and cook 1 minute, stirring constantly. Fruit Sauce: Substitute 1 cup hot fruit juice for water; reduce lemon juice to 1 tablespoon, omit grated rind. Use less or add more sugar if necessary, according to sweetness of juice. This is an excellent way to use left over canned fruit juices. A little of the fruit may be diced and added to sauce, if desired. (Mother served with Blanc Mange or Cottage Pudding) Orange Sauce: Reduce water to 3/4 cup and lemon juice to 1 tablespoon; substitute grated orange for lemon rind; add 1/4 cup orange juice. Add slightly beaten egg yolk for a richer sauce. Lemon Coconut Sauce: add 2 tablespoons brown sugar, omit grated lemon rind and increase lemon juice to 1/4 cup; add 1/2 cup shredded coconut before serving. Serve, slightly cooled, on desserts or ice cream. about 1 1/2 cups sauce. Tootie Notes: I have found that having some good basic sauces will add so much to different desserts, meats and other foods. I LOVE lemon so many ways. I just love the lemon taste. Recipe by: America”s Cookbook-1945 Posted to TNT – Prodigy”s Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 14, 1997
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