Sauces & Seasonings
About 2 cups
10 minutes
20 minutes
Melissa's Corporate Chefs
A luscious lemon sauce for drizzling over muffins, loaf breads and cakes, or filling creme puffs.
3 eggs, beaten
2 cups sugar
1/2 pound butter, cut into tablespoon size pieces
3/4 cup seedless lemon juice, freshly squeezed
1 organic lemon’s grated peel
In the top of a double boiler, combine all ingredients.
Cook and stir over boiling water until thickened like pudding.
Remove from heat and cool.
Cover with plastic wrap touching surface of pudding; chill until ready to serve.
Spread on muffins (almond poppy seed mini muffins are wonderful), breakfast rolls or croissants, over ice cream, or fill cream puffs.
Keeps in the refrigerator up to 2 weeks.
