Eggless Lemon Sauce Recipe
Ingredients
| Grated peel and juice of 1/2 lemon (about 1-1/2 tablespoons juice) | ||
| Butter | 1 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Flour | 1 Tablespoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
Directions
Grate peel and squeeze lemon; set aside.
In a small saucepan melt butter over low heat.
In a custard cup thoroughly combine sugar and flour; add to melted butter.
Over low heat whisk in water until smooth; stir in lemon juice and peel.
Stir over low heat until boiling; set aside to cool.
Serve slightly warm.
Keeps several days in refrigerator.
In a small saucepan melt butter over low heat.
In a custard cup thoroughly combine sugar and flour; add to melted butter.
Over low heat whisk in water until smooth; stir in lemon juice and peel.
Stir over low heat until boiling; set aside to cool.
Serve slightly warm.
Keeps several days in refrigerator.
Chef
