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.