Lemon Sauce


Photo: flickr user Allerina & Glen MacLarty

Yield:

100.0 servings

Added:

December 21, 2009

Creator:

Anonymous

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Ingredients

1 large lemon
2 egg yolks
1 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
4 teaspoons butter

Preparation

1
Using a zester, a potato peeler or a sharp paring knife, remove the yellow peel (this is called the "zest") from a lemon and mince.
2
Heat over medium-high heat, stirring until mixture boils to a clear consistency and sauce thickens.
3
Remove from heat. Whisk a small amount of the hot mixture into the egg yolks. Return yolk mixture to saucepan.
4
Cook, stirring constantly for about 2 minutes.
5
Remove from heat. Add lemon zest, juice, and butter.
6
Or, using a fine grater, remove the yellow portion, leaving behind the white "pith" which is bitter).
7
Once the peel is grated or minced, measure out 1 1/2 teaspoons.
8
Squeeze the lemon and measure out 3 tablespoons of juice. Set aside.
9
Separate egg yolks from whites.
10
Beat egg yolks lightly and set aside.
11
In a separate bowl, blend together the sugar, cornstarch, and salt.
12
Measure water into a saucepan. Gradually stir the sugar mixture into the water.

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