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OF THE 1940'S & 50'S






Light Lemon Sauce lemonsauce.jpg (2694 bytes)


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 sauce.  Enjoy!

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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