| LEMON SAUCE 1 cup white sugar ½ cup butter ¼ cup water 1 egg, well beaten ¾ teaspoon finely grated lemon peel (Use only the yellow portion of the peel.) 3 teaspoons lemon juice, fresh or reconstituted Combine all ingredients in medium saucepan. Bring mixture to a boil, stirring constantly. Remove pan from heat and serve warm over your favorite cake or sliced fruit combination. Makes 1 ½ cups. Note: If using reconstituted lemon juice, omit lemon peel. |
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