GEN’S LEMON SAUCE
Submitted by Bonnie Dunham
This recipe was given to me by Gen Wieland, a former KRC member. It is simple but delicious on angel food cake or gingerbread.
Cream in saucepan:
1/3 cup butter
1 cup sugar
3 tablespoons cornstarch
Add 2 cups boiling water and cook til thick and clear. Stir with whisk continuously.
Remove from heat.
Add one beaten egg – beat egg in small bowl, pour hot mixture into egg while beating, then add to pan.
Add the juice and grated rind of 1 large lemon.
Cool. Before serving, fold in with whisk, one half pint of cream, whipped.
Serve over plain cake or gingerbread.
Double sauce for one angel food cake.
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