| 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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