Lemon Butter Pudding Sauce

Submitted by Molly53

"Delicious served on cakes, gingerbreads and puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 25mins
• Ingredients: 6
• Yields: 1 1/2 cups

ingredients

• 1⁄2 cup butter
• 2 cups sugar
• 3 eggs, well beaten
• 1⁄2 cup water
• 1⁄2 cup lemon juice (fresh is best)
• 1 1⁄2 tablespoons lemon rind, grated

directions

1. Cream butter and sugar thoroughly; add eggs and mix well.
2. Add water, lemon juice and rind.
3. Cook in top of double boiler until thick.