4 t. Cornstarch
Dash of Salt and Nutmeg
1 c. Water
2 Egg Yolks, Beaten
1 T. Butter
1/2 t. Lemon Peel, grated
2 T. Lemon Juice
Mix sugar, cornstarch, salt and nutmeg. (I leave out the nutmeg.) Gradually stir in water. Cook and stir over low heat until thick and bubbly. Stir a little hot mixture into the beaten egg yolks; return to the hot mixture. Cook and stir 1 minute. Remove from heat; add butter, lemon peel and lemon juice. Blend.
Editor’s Note: Wonderful served over gingerbread.
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