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1 cup sugar
2 1/2 tablespoons cornstarch
2 cups water
2 eggs yolk beaten
1 tablespoon lemon peels grated
1/2 cup lemon juice
2 tablespoons butter or margarine
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stirring over medium heat, cook until thick and clear. Remove from heat.
Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat for 1 minute. Remove from heat.
Stir in lemon rind, lemon juice and butter or margarine until well blended. Serve warm or cold over Gingerbread.
2 1/2 tablespoons cornstarch
2 cups water
2 eggs yolk beaten
1 tablespoon lemon peels grated
1/2 cup lemon juice
2 tablespoons butter or margarine
In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stirring over medium heat, cook until thick and clear. Remove from heat.
Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat for 1 minute. Remove from heat.
Stir in lemon rind, lemon juice and butter or margarine until well blended. Serve warm or cold over Gingerbread.
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