Lemon Sauce

This sauce is good spooned over a variety of desserts. I especially like it on Laura's Gingerbread or spooned over blueberry version of Fresh Peach Cobbler (Or Berry Cobbler).

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1⁄2 cup granulated sugar
• 4  teaspoons cornstarch
• 1⁄8 teaspoon salt
• 1  cup water
• 2  large  egg yolks, beaten
• 2  tablespoons butter
• 1⁄2 teaspoon  grated fresh lemon rind
• 2  tablespoons fresh lemon juice

Directions

1. In a medium-size, heavy saucepan, combine the sugar, cornstarch, and salt.
2. Mix well and then gradually stir in the water.
3. Cook the mixture over low heat until bubbly and thick, stirring constantly.
4. In a small bowl, beat the egg yolks until frothy.
5. Then, stirring constantly, add a few tablespoons of the hot sugar mixture to the yolks.
6. Stirring constantly, pour the egg mixture into the hot sugar mixture and continue to cook, stirring, for 1 minute.
7. Remove the pan from the heat.
8. Add the butter and lemon rind and juice.
9. Stir until well blended.
10. Serve the sauce hot or cold.
11. Keeps in a tightly covered container in the refrigerator for up to 1 week.