Lemon Cream

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.

• Ready In: 35 mins
• Serves: 10
• Yields: 1 1/4 cups

Ingredients

• 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

Directions

1. Combine all ingredients, stirring well.
2. Cover and refrigerate for 30 minutes or up to 3 days.