Lemon Dessert Sauce
%^)Here is a tangy topping for any number of desserts - ice cream, cheese cake, gingerbread, crepes, a warm cake right out of the oven, bread pudding, cheese blintzes, pound cake ... I could go on and on ... this sauce can be served hot or cold ...
3/4 C Sugar
3 T Flour
3 Egg yolks
3/4 C Cold water
2 T Butter
3/4 C Fresh lemon juice (4 to 5 medium lemons)
1 t Orange zest
Zest of 1 lemon
In the top of a double boiler, add the sugar, flour, and egg yolks ... mix well ... add the cold water and cook over boiling water, stirring often until the mixture thickens ... remove the double boiler from the heat but leave the top section of the pot over the hot water ... add the butter a thin slice at a time stirring well after each addition ... after adding all the butter, add the fresh lemon juice, orange zest, and lemon zest ... mix well ... serve immediately or refrigerate in closed non-reactive container for up to 1 week ...
Makes approximately 1 1/2 cups
I also like this sauce lightly mixed in with a cut up mixture of fresh fruit ...
Clink !
%^)
