Lemon Sauce

Meta suggests this as a topping for sliced bananas in her August Menus.

I tend to prefer my lemon sauce on gingerbread. Grab me a box of Jiffy Gingerbread Mix and give me time to whip it up and the lemon sauce. Soon, we will have food to soothe a broken heart or to keep the chill away whether from air conditioning or a winter freeze.

Lemon Sauce

1 tablespoon cornstarch
¾ cup sugar
Dash salt
¾ cup water
1 egg, separated
1 tablespoon butter
2 tablespoons lemon juice
1/8 teaspoon grated lemon rind

Mix the cornstarch, sugar, and salt in top of double boiler; add water and cook over direct heat, stirring constantly until mixture boils and thickens. Stir into beaten egg yolk; return to plan, place over boiling water and cook 2 minutes longer, stirring constantly. Remove from heat and add butter and lemon juice and rind. Cool. Beat egg white until stiff and fold into the sauce. Serve hot or cold as a sauce for cottage pudding. 5 servings.

Comments

  1. Mmm yum.

    We tended to make brown sugar sauce at my house. I have a recipe around here somewhere…I think…

  2. For gingerbread? Or for bananas? Bananas I can see, like bananas foster.

  3. Probably bad form to comment on old posts, but I was excited to see this. Homemade gingerbread with lemon sauce and whipped cream was a dessert that appeared often at my grandparent’s house. I think it had something to do with the fact that my grandfather was half-german on his mother’s side and it was that great lady who taught my grandmother how to cook.

  4. Never bad form to comment, even on really old posts. My mother served it with whipped cream, just lemon sauce. Never thought about the German thing. My father was half-German but I always assumed my mother’s southern influence was the only one in the cooking.

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