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Creamy Lemon Sauce

Yield 1 1/2 cups


  • 1/4 cup butter or margarine, softened
  • 1 cup sugar
  • 1/2 cup whipping cream
  • 2 eggs, beaten
  • Grated rind and juice of 2 medium lemons

How to Make It

  1. Cream butter in top of a double boiler; gradually add sugar, beating well. Add whipping cream, eggs, and lemon rind and juice, beating well. Place over boiling water and cook, stirring constantly, until mixture is smooth and glossy. Serve sauce warm over pudding.

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