0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Desserts, Sauces, Typed 1 -1/4 cups

INGREDIENTS

1 Egg
2 Egg yolks
1/2 Lemon, grated peel of
6 T Fresh lemon juice
3/4 c Granulated sugar
1/4 c Butter or margarine
1 ds Salt

INSTRUCTIONS

Hot or cold, this thick lemon sauce is excellent over fresh fruit,
gingerbread, angel food cake or poundcake.  In a saucepan, lightly beat
the egg and yolks; add lemon peel and  juice, sugar, butter and salt.
Cook over low heat, stirring  constantly, until the mixture thickens,
about 5 to 8 minutes.  Serve hot or cold. Refrigerate any leftovers.
Makes about 1-1/4 cups  Per one tablespoon serving: Calories: 60 (4%
protein, 51%  carbohydrate, 44% fat) Protein: 1 gram Total fat: 3 grams
Saturated  fat: 2 grams Cholesterol: 38 mg Sodium: 27 mg Carbohydrate:
8 grams  Exchanges: 1/2 fruit, 1/2 fat  Source: From "Cooking with
Sunshine" from Sunkist Kitchens; as  published in the Oregonian
FoodDay; typos by Dorothy Flatman 1997  Posted to MM-Recipes Digest V4
#4 by "Rfm" <Robert-Miles@usa.net> on  Feb 01, 99

A Message from our Provider:

“Jesus: the ultimate”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1197
Calories From Fat: 528
Total Fat: 59.5g
Cholesterol: 553mg
Sodium: 739.9mg
Potassium: 275.9mg
Carbohydrates: 162.4g
Fiber: <1g
Sugar: 153.9g
Protein: 12.2g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?