Lemon Sauce III
A dish that starts with butter and finishes with sugar.
contains dairycontains eggs
Ingredients
US
Metric
- 80 ml butter
- 240 ml sugar
- Yolks 3 eggs
- 80 ml boiling water
- 44 ml lemon juice
- Few gratings lemon rind
Make it lactose-friendly
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Pop-overs.
Nutrition (estimated, per serving)
| Calories | 442 |
|---|---|
| Protein | 0.3 g |
| Fat | 20.5 g |
| Carbs | 67.7 g |
| Fiber | 0.0 g |
| Sodium | 4 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States