Lemon Sauce
By: Anonymous
Published: Monday, December 21, 2009 - 1:11am

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.