THE ORIGINAL ‘RECEIPT’

Lemon Sauce. – One-half a cupful of butter, one cupful of sugar, yelks of two eggs, one teaspoonful of corn-starch. Beat the eggs and sugar until light; add the grated rind and juice of one lemon. Stir the whole into three gills of boiling water until it thickens sufficiently for the table.

~The Housewife’s Library. Guelph: World Publishing Co., 1883.

THE UPDATED RECIPE

• 1 c. granulated sugar
• 1 tsp. corn starch
• 1/2 c. butter
• 2 egg yolks
• grated rind and juice of 1 lemon
• 1 1/2 c. boiling water.

Mix the sugar and the corn starch together; blend thoroughly.

In a mixing bowl, cream the butter with the sugar and corn starch, until light, fluffy and smooth.

Beat the egg yolks lightly with a fork; then add them to the creamed mixture, and beat in thoroughly with a wooden spoon, until very light.

Grate the rind of the lemon, and add it to the mixture.

Squeeze and strain the lemon juice, and add it; mix all together thoroughly.

Combine this mixture with the boiling water, and cook the sauce in the top of a double boiler, uncovered, over boiling water, at medium heat.

Stir the sauce frequently, and cook for about 45 minutes, or until it thickens to the desired consistency. Be sure to replenish the water as needed.

Serve either hot or cold, over puddings, gingerbread or cake, fresh fruit or ice cream. It is wonderful on Reverend Mother’s Blueberry Pudding.

Yield: 2 cups.

Note: the consistency of the sauce will be thicker, when cold.

Lemon Sauce is remarkably versatile!