Lemon sauce recipe for cake or gingerbread or other desserts.
Ingredients:
- 1 tablespoon flour
- 1 cup sugar
- 2/3 cup water
- 1 egg
- 2 teaspoons finely grated lemon peel
- 1/3 cup lemon juice
- 1 tablespoon butter
- 1/2 cup heavy cream
Preparation:
Combine flour and sugar in top of double boiler. With a whisk, beat in the water, egg, lemon peel, and lemon juice; cook over boiling water, stirring constantly, until thickened, about 10 to 15 minutes. Add butter; refrigerate for about 1 hour, until well chilled. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until combined.
Makes about 2 cups of dessert sauce. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.
Makes about 2 cups of dessert sauce. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.
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