Lemon Sauce

Lemon Sauce (1964 Ladies Home Journal Dessert Cookbook)

Ingredient Measurement
Sugar 1/2 cup
Cornstarch 1 TBLSP
Salt Pinch
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

Final Results

  • 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!