Prep 15 mins
Cook 5 mins
Never fails to please. Update: 9/2/12--Please note Buzymomof3's (Chef #949568) suggestion of using Wondra (or perhaps Wondra® Instant Flour Substitute). Thanks, Buzymomof3!
- 14.79 ml butter
- 2 lemons, juice of
- 44.37 ml cornstarch
- 236.59 ml sugar
- 295.73 ml water
- 3 egg yolks
- pineapple chunk
- banana, slices
- orange section
- apple, chunks
- kiwi, slices
- fruit cocktail, drained
- Combine all sauce ingredients in small saucepan; stirring to combine; bring to boil.
- Cook about 3 to 5 minutes until thickened; cool to room temperature.
- Pour over fruit in bowl; stir gently.
Update!! If you're in the USA, instead of 3 Tbs cornstarch, USE 3 Tbs of WONDER (gravy) flour - small blue can in flour section. Thickens perfectly.My lemons were a bit more tart this time, came out almost like a lemon curd. Delicious, but I'm putting it over ice cream tonight!
Nice light and lemony. But mine got too thick to pour over fruit. Still ate it because the taste was good, but would definitely cut back on the cornstarch next time. Thanks gailanng! Made for ZWT8, trip to Australia/New Zealand.
Thanks for making gailanng the featured "chef of the day." Her recipes deserve to be highlighted, and this one is no exception. A very easy sauce with ingredients everyone has on hand. I like the delicate flavoring--its subtleness enhances, yet doesn't overpower any fruit combination. It makes plenty--enough for several servings. This is a recipe bound to make a hot summer day more refreshing.