Recipe by Dreamer in Ontario
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