Source: Mary Margaret McBride Encyclopedia of Cooking 1959/1960


1/2 cup sugar
1 T. cornstarch
1/8 tsp. salt
1 cup boiling water
Juice of 1/2 lemon
Grated rind of 1/2 lemon
1/8 tsp. nutmeg, optional
1 T. butter or margarine

Mix together sugar, cornstarch, and salt. Gradually add boiling water; bring to boil. Cook over low heat until thickened and clear, about 15 minutes.

Stir in lemon juice and rind. Add nutmeg and butter.

Serve hot over pudding and other desserts. Makes about 1 1/4 cups.

Lemon Sauce Variations

Fluffy Lemon Sauce: Just before removing from heat, quickly stir in 1 slightly beaten egg yolk and cook 1 minute, stirring constantly. Remove from heat and fold in 1 stiffly beaten egg white.

Orange Lemon Sauce: Substitute fresh or canned orange juice for water.

Pineapple Lemon Sauce: Substitute pineapple juice for water.

Lime Sauce: Omit nutmeg; substitute juice and rind of 1 lime for lemon.

Whipped Cream Lemon Sauce: Fold together equal parts of lemon sauce and whipped cream.

Corn Syrup Lemon Sauce: Substitute 3/4 cup corn syrup for sugar. Use only 1/2 cup water.

B-man :wink: