Lemon Saucedesserts, penndutch, sauces 3 tablespoon sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 1/2 each lemon, grated rind of 1/4 teaspoon salt 1 teaspoon butter 1 cup water, boiling Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the water and cook in a double boiler until mixture thickens. Add the butter and stir until melted. Stir in the grated lemon rind and juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
