Lemon Sauce III
Ingredients
- ⅓ cup butter
- 1 cup sugar
- Yolks 3 eggs
- ⅓ cup boiling water
- 3 tablespoons lemon juice
- Few gratings lemon rind
Steps
- Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Pop-overs.
More recipes with butter, eggs or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.