Prep 5 mins
Cook 30 mins
Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. Lemons are produced in many parts of the world. The top 5 producers are India, Mexico, Argentina, Brazil and Spain.
- 1 cup Greek yogurt, extra-thick yogurt or 1 cup drained plain yogurt
- 1⁄3 cup granulated sugar
- 1 lemon, rind of, grated
- 1 tablespoon fresh lemon juice
- Combine all ingredients, stirring well.
- Cover and refrigerate for 30 minutes or up to 3 days.
This is really tasty - there is a freshness about it. I used a Bearss lime from our tree and only a 1/3 of the sugar.
I substituted agave nectar for the sugar - only 1 tbsp did the trick! Served with chocolate carrot zucchini cake - just delectable!
This is lovely over fresh fruit. I may not have used as much sugar. I followed the recipe ingredients exactly using Balkan yogurt as the thick yogurt. Made for Veggie Swap 36 ~ July 2011.