1 stick butter~only butter will do
4 eggs
2 cups sugar
1/2 cup freshly squeezed lemon juice~strained
1 tablespoon cornstarch
1 tablespoon lemon zest
Melt butter in saucepan (not aluminum) over low heat. Blend eggs, sugar, lemon juice and cornstarch in a blender. Add to melted butter and cook on low heat, stirring constantly. Cook until mixture is thick and bubbly, about 8 minutes. Remove from heat and add lemon zest. Serve warm or cold.
Yield: 2 cups...keeps a long time...if it lasts that long.
"When life gives you lemons, make lemon sauce."~Adele Forbes
Sounds heavenly cuz :) I love your new digs!!I can't wait to come back and play some more.
ReplyDeleteThanks for stopping by...I haven't been cooking alot because its just the two of us and I am following a low carb lifestyle as well...but I'll be back at work in about a month and cooking up a storm, so I hope to have more great recipes and pictures then to share!
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