Lemon Sauce (1964 Ladies Home Journal Dessert Cookbook)
|Lemon Juice||2 TBLSP|
|Lemon Rind||1 tsp|
Mix the sugar, cornstarch and salt together thoroughly. Stir in 1 cup of boiling water. Bring slowly to a boil, stirring constantly; then simmer 5 minutes. Remove from heat and add lemon juice and rind. Serve warm. Yield: about 1 cup
- This recipe is really simple to make.
- It thickens as it cools, but is pretty much flavored simple syrup.
- The taste was quite sweet. I served it with the blueberry pudding and it gave the pudding a nice extra flavor. Perhaps next time I will just add lemon into the pudding recipe.
- A lemon curd or a royal icing glaze may be another option for the Blueberry Cottage Pudding.
Lately, I have been in the mood for a pie so I think I will head back to my antique cookbook library and find my next recipe. Join me next time!