This sauce is tangy and light. It is delicious served with a fresh sponge cake filled jam and cream.
- 3 eggs
- 1 cup sugar
- 2 teaspoon freshly grated lemon zest
- 1/2 cup fresh lemon juice
- 1 cup water
Beat egg in a large bowl until foamy. Add the sugar in a stream and continue beating mixture for 3 minutes or until thick and pale. Transfer the egg mixture to the top of a double boiler. Whisk together the egg mixture, zest and juice, water and a pinch of salt. Set bowl over boiling water and whisk gently for 10 minutes, cooking the mixture until it thickens around the edge. Transfer mixture to a bowl to cool. Cover and refrigerate. Will keep in the refrigerator for 3 days.
Serving Size = 2 Tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
71 calories; 1g total fat; 40mg cholesterol; 21mg sodium; 15g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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