Title: Lemon Sauce
Categories: Dessert Sauce Penn
Yield: 1 Servings

3	tb	Sugar
1	tb	Lemon juice
1/4	ts	Salt
1	c	Water, boiling
1	tb	Cornstarch
1/2		Lemon, grated rind of
1	ts	Butter

Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the water and cook in a double boiler until mixture thickens. Add the butter and stir until melted. Stir in the grated lemon rind and juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

previous

next