| 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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