| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sauces, Dessert, Breakfast, To post | 1 | Servings | |
INGREDIENTS
| 1 | lg | Egg |
| 2 | lg | Egg whites |
| 3/4 | c | Sugar |
| 2/3 | c | Fresh lemon juice |
| 1 | tb | Lemon zest; freshly grated |
| 1 | tb | Butter |
INSTRUCTIONS
1. In a medium non reactive saucepan whisk together egg, egg whites, sugar, lemon juice and lemon zest. 2. Add butter and cook over low heat, whisking constantly until thick, 5-7 minutes. Do not let sauce come to a simmer. 3. Transfer to a small bowl, let cook slightly and serve warm Notes: Good for a pancake or waffle topping, spoon over icecream, or on top of cheesecake. Nutritional Information: Per Tablespoon 33 calories, 0.7 grams fat Formatted and Busted by RecipeLu <recipelu@recipelu.com> Recipe by: Eating Well Magaine - March 1998 Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 23, 1998
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