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Lemon Sauce

Yield about 1 cup


  • 3/4 cup sugar
  • 1 1/2 tablespoons corn starch
  • 1/2 cup water
  • 2 egg yolks
  • 1 1/2 tablespoons butter or margarine, softened
  • 1/4 cup lemon juice

How to Make It

  1. Combine sugar and corn starch in a medium-size heavy saucepan; mix well. Add water; bring to a boil. Reduce heat; cook, stirring constantly, until slightly thickened.

  2. Beat yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture. Continue cooking over medium heat, stirring constantly, until sauce thickens.

  3. Remove from heat. Add butter and lemon juice; stir until well blended. Chill until ready to use.

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