Free Recipe from:
The Encyclopedia Of Sauces For Your Food

Lemons do such nice things to the foods we eat, and they are particularly enjoyable
as sauces for desserts. This recipe is a fairly simple, old fashioned type of lemon sauce. 
It is best to use a double boiler to make this sauce. I love this one over an unfrosted cake.

Place the sugar, cornstarch and salt into a small
sauce pan. Pour the hot water into the pan, 
set the pan on medium heat while whisking constantly, 
and cook for 5 minutes. 

Add the butter, lemon juice and grated zest. Cook for 
1 additional minute and remove sauce from the heat.

Whisk 1/2 cup of the lemon mixture with the egg yolk 
(to blend). Then add all the egg mixture to the remaining 
lemon sauce.

Return the sauce to the heat. Whisk to blend, while cooking 
for 1 additional minute and remove the sauce from the heat. 
Cool before serving.
 
 

Unfrosted cakes, gingerbread or puddings.

1-3/4 cups 

Yield: