Lemon Sauce with Variations

* Exported from MasterCook II *

Lemon Sauce with Variations

Recipe By : America's Cookbook-1945
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 teaspoon lemon rind -- grated
3 tablespoons lemon juice
2 tablespoons butter

Mix together sugar, cornstarch, and salt; gradually stir in hot water,
bring to a boil and cook 15 minutes, stirring until smooth,
thickened and clear; stir in lemon rind and juice and butter. about 1
1/4 cups sauce-about 6 portions.

Golden Lemon Sauce: Before adding lemon juice and butter, stir in hot
mixture gradually into 1 egg yolk, slightly beaten and cook 1 minute,
stirring constantly.

Fruit Sauce: Substitute 1 cup hot fruit juice for water; reduce lemon
juice to 1 tablespoon, omit grated rind. Use less or add more sugar
if necessary, according to sweetness of juice. This is an excellent
way to use left over canned fruit juices. A little of the fruit may
be diced and added to sauce, if desired. (Mother served with Blanc
Mange or Cottage Pudding)

Orange Sauce: Reduce water to 3/4 cup and lemon juice to 1 tablespoon;
substitute grated orange for lemon rind; add 1/4 cup orange juice.
Add slightly beaten egg yolk for a richer sauce.

Lemon Coconut Sauce: add 2 tablespoons brown sugar, omit grated lemon
rind and increase lemon juice to 1/4 cup; add 1/2 cup shredded
coconut before serving. Serve, slightly cooled, on desserts or ice
cream. about 1 1/2 cups sauce.

Tootie Notes: I have found that having some good basic sauces will
add so much to different desserts, meats and other foods. I LOVE
lemon so many ways. I just love the lemon taste.

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