Creole Lemon Dessert Sauce

Try this sauce hot on your gingerbread, too. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

• Ready In: 20 mins
• Yields: 1 1/2 cups

Ingredients

• 7⁄8 cup butter
• 1  cup sugar
• 1  egg, well beaten
• 3  tablespoons lemon juice, fresh is best
• 1 1⁄2 teaspoons lemon peel, grated
• 3  tablespoons water
• 1  teaspoon  grated nutmeg

Directions

1. Cream butter and sugar until fluffy; add egg.
2. Add lemon juice and rind; mix well and beat in water, 1 teaspoon at a time, beating hard between additions.
3. Heat over boiling water until very hot, stirring constantly.
4. Add nutmeg.