Lemon Sauce

• 1 c. sugar
• 1 Tbsp. butter or margarine
• 1 1/2 c. plus 3 Tbsp. cold water, divided
• 1/4 c. cornstarch
• 1 tsp. grated lemon rind
• 1/4 c. plus 2 Tbsp. lemon juice
• 3 egg yolks, beaten
• 2 Tbsp. milk

1. Combine sugar, butter and 1 1/2 c. water in a small stainless steel, glass or enamel saucepan; cook over low heat, stirring constantly until sugar dissolves. Combine cornstarch and remaining water in a small mixing bowl; mix well with a wire whisk; add to syrup mixture, mixing well. Cook over low heat, stirring constantly until mixture clears and thickens. Add lemon rind and juice; cook, stirring constantly, 2 minutes. Combine egg yolks and milk in a small mixing bowl, mixing well; add a small amount of warm sauce, mixing well. Add back to sauce mixture in saucepan, mixing well. Bring to a boil, stirring constantly; remove from heat. Sauce may be stored in refrigerator and reheated. It may be necessary to beat with a wire whisk before reheating.

sugar, butter, cold water, cornstarch, lemon rind, lemon juice, egg yolks, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20962 (may not work)