Lemon Sauce

         Yield: 1 Servings
Categories: Penndutch, Sauces, Desserts

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