Lemon Sauce Recipe
Summary
MethodBoil
Ingredients
3/4 cup water
2 teaspoons sugar substitute or 2 tablespoons granulated fructose
2 tablespoons cornstarch
1/4 cup fresh lemon juice
1 tablespoon thinly sliced and snipped or grated lemon zest
2 tablespoons butter or margarine
Directions
Pour water into a small saucepan.
If using a sugar substitute, set aside and add after sauce is cooked.
If using fructose, add to saucepan.
In a cup, mix cornstarch with just enough water to make a smooth paste with no lumps.
Gradually stir into saucepan.
Cook over medium heat, stirring constantly.
When sauce thickens and comes to a boil, stir and boil for 1 minute or until it looks clear.
Remove from heat.
If you are using sugar substitute, mix into saucepan with lemon juice, zest, and butter.
Taste for sweetness and, if necessary, stir in more sugar substitute or fructose.
If using a sugar substitute, set aside and add after sauce is cooked.
If using fructose, add to saucepan.
In a cup, mix cornstarch with just enough water to make a smooth paste with no lumps.
Gradually stir into saucepan.
Cook over medium heat, stirring constantly.
When sauce thickens and comes to a boil, stir and boil for 1 minute or until it looks clear.
Remove from heat.
If you are using sugar substitute, mix into saucepan with lemon juice, zest, and butter.
Taste for sweetness and, if necessary, stir in more sugar substitute or fructose.
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