Light Lemon Sauce
Light in this case means that it is fluffy, with
the addition of a whipped egg white. This versatile sauce can be enjoyed over a
number of dessert and main course entrees. Adjust the amount of lemon for the exact
flavor you are seeking. The recipe given here is for a moderately flavorful lemon
Your host, Brad
1 Tbl cornstarch
3/4 cup sugar
Dash of Salt
3/4 cup water
1 egg, separated
1 Tbl butter
2 Tbl lemon juice
1/8 tsp of lemon zest
Beat egg yolk in a medium bowl and set aside. Bring water in
the bottom half of a double boiler to a low boil.
Mix the cornstarch, sugar and salt in the top half of a double
boiler; add water and cook over direct heat, stirring constantly until the mixture begins
to boil and thickens slightly. Stir into the beaten egg yolk. Return mixture
to pan, place over boiling water and cook about 3 minutes longer, stirring constantly.
Remove from heat and add butter and lemon juice with zest.
Cool. Beat egg white until stiff and fold into the sauce. Serve hot or cold.
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