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Lemon-Vanilla Sauce

Lemon-Vanilla Sauce

This recipe goes with Stuffed Pumpkin with Cranberry-Raisin Bread Pudding

Southern Living OCTOBER 2002

  • Yield: 1 2/3 cups

Ingredients

  • 1 vanilla bean, split
  • 1 cup water
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon butter or margarine
  • 2 tablespoons grated lemon rind
  • 1/3 cup fresh lemon juice

Preparation

Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.

Stir in butter and remaining ingredients, and cook until thoroughly heated. Remove vanilla bean.

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Lemon-Vanilla Sauce recipe

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