Lemon Dessert Sauce

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 2 tablespoons butter
• 1 teaspoon finely grated lemon rind
• 1 1/2 tablespoons lemon juice
• 18 teaspoon freshly grated nutmeg, optional
• 1/2 cup blueberries

1. Combine sugar and cornstarch in small saucepan.
2. Over low heat gradually add boiling water, stirring rapidly.
3. Let simmer about 4 minutes.
4. Remove from heat and stir in butter, lemon rind and lemon juice, nutmeg and blueberries.
5. Serve hot, warm or chilled.

sugar, cornstarch, boiling water, butter, lemon rind, lemon juice, nutmeg, blueberries

Taken from cooking.nytimes.com/recipes/3260 (may not work)