*  Exported from  MasterCook II  *

                       Lemon Sauce with Variations

Recipe By     : America's Cookbook-1945
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces And Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar
   1      tablespoon    cornstarch
     1/4  teaspoon      salt
   1      cup           boiling water
   1      teaspoon      lemon rind -- grated
   3      tablespoons   lemon juice
   2      tablespoons   butter

Mix together sugar, cornstarch, and salt; gradually stir in hot water,
 bring to a boil and cook 15 minutes, stirring until smooth, 
thickened and clear; stir in lemon rind and juice and butter. about 1 
1/4 cups sauce-about 6 portions.

Golden Lemon Sauce: Before adding lemon juice and butter, stir in hot 
mixture gradually into 1 egg yolk, slightly beaten and cook 1 minute, 
stirring constantly.

Fruit Sauce: Substitute 1 cup hot fruit juice for water; reduce lemon 
juice to 1 tablespoon, omit grated rind. Use less or add more sugar 
if necessary, according to sweetness of juice. This is an excellent 
way to use left over canned fruit juices. A little of the fruit may 
be diced and added to sauce, if desired. (Mother served with Blanc 
Mange or Cottage Pudding)

Orange Sauce: Reduce water to 3/4 cup and lemon juice to 1 tablespoon;
 substitute grated orange for lemon rind; add 1/4 cup orange juice. 
Add slightly beaten egg yolk for a richer sauce.

Lemon Coconut Sauce: add 2 tablespoons brown sugar, omit grated lemon 
rind and increase lemon juice to 1/4 cup; add 1/2 cup shredded 
coconut before serving. Serve, slightly cooled, on desserts or ice 
cream. about 1 1/2 cups sauce.

Tootie Notes: I have found that having some good basic sauces will 
add so much to different desserts, meats and other foods. I LOVE 
lemon so many ways. I just love the lemon taste.

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