Creole Lemon Dessert Sauce

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READY IN: 20mins
Recipe by mollypaul

Try this sauce hot on your gingerbread, too. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Ingredients Nutrition


  1. Cream butter and sugar until fluffy; add egg.
  2. Add lemon juice and rind; mix well and beat in water, 1 teaspoon at a time, beating hard between additions.
  3. Heat over boiling water until very hot, stirring constantly.
  4. Add nutmeg.

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