Prep 5 mins
Cook 10 mins
This is a rich and bright sauce that is excellent with any heavy unfrosted cake. A classic from the Farm Journal magazine
- Add all ingredients to a small sauce pan Cook over med.
- heat, stirring constantly until it comes to a boil.
- Remove from heat, stir and cool slightly.
- Serve on cake.
This needed quite a bit more lemon juice to make it tart & tangy like Grandma used to make. But doubling the lemon was just the trick and everything else was perfect! I'll use it again. Thanks!
This was absolutely pefect! I was a little afraid of having the egg curdle, so I melted the butter over low heat, removed it from the burner and added the sugar, water, lemon juice and blended the egg in last, and returned it to the burner. I had never made a lemon sauce before and was very pleased with the results. I used it with Best Ever Gingerbread, #120865. Thank you for taking the time to post such a nice recipe!!