Lemon Butter Pudding Sauce

Delicious served on cakes, gingerbreads and puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 25 mins
• Yields: 1 1/2 cups

Ingredients

• 1⁄2 cup butter
• 2  cups sugar
• 3  eggs, well beaten
• 1⁄2 cup water
• 1⁄2 cup lemon juice (fresh is best)
• 1 1⁄2 tablespoons lemon rind, grated

Directions

1. Cream butter and sugar thoroughly; add eggs and mix well.
2. Add water, lemon juice and rind.
3. Cook in top of double boiler until thick.