Cream of Lemon Sauce
A simple and tangy lemon sauce, perfect for desserts or savory dishes.
Ingredients
- 0.5 cup Cold water
- 1 tablespoon Cornstarch
- 1 tablespoon Powdered sugar
- 1 cup Milk
- 0.125 teaspoon Salt
- 0.5 teaspoon Lemon rind, grated
- 2 Egg yolks
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Instructions
- 1In a bowl, mix half of the cold water (1/4 cup) with the cornstarch until the starch is completely dissolved.
- 2In a small saucepan, combine the remaining cold water (1/4 cup) with the powdered sugar. Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Let it cool slightly.
- 3Add the dissolved starch mixture to the cooled sugar syrup. Stir in the milk, salt, grated lemon rind, and egg yolks. Mix thoroughly.
- 4Strain the mixture through a sieve into a clean saucepan. Cook over medium-low heat, stirring constantly in the same direction, until the sauce has thickened to your desired consistency (about 3-5 minutes).
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