| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Sauces, Desserts, Typed | 1 | -1/4 cups |
INGREDIENTS
| 1 | Egg | |
| 2 | Egg yolks | |
| 1/2 | Lemon; grated peel of | |
| 6 | tb | Fresh lemon juice |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Butter or margarine |
| 1 | ds | Salt |
INSTRUCTIONS
AMERICAN MEASUREMENTS 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
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