Sauces and Dressings

Lemon Sauce

Lemon Sauce
  • 1 teaspoon cornflour
  • 1 cup milk
  • 1 tablespoon sugar
  • Finely grated rind of 1 lemon
  • 1 egg separated
  1. Mix cornflour to a smooth paste with some of the milk. Put the rest of the milk on to boil. Pour the milk on to cornflour, return it to the saucepan and boil for 4 minutes, stirring all of the time. Remove from the heat and add sugar and lemon rind. Cool slightly, then add well beaten egg yolk and finally egg white beaten until stiff but not dry. Stir over low heat and do not allow to boil again. Makes about 1¼ cups


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