Lemon Butter


2 eggs
2 cups water
1-1/2 cups sugar
juice and grated zest of 2 large lemons
a large lump of butter (about 1/4 cup)
2 tablespoons cornstarch


Beat eggs well, then beat in water, sugar, and lemon. Place in a heavy, nonreactive saucepan over low flame and add the butter. Cook, stirring frequently, until slightly thickened (do not let it boil). Dissolve cornstarch in 3 tablespoons water, stir it in, and continue to cook and stir until sauce thickly coats the spoon.

Serve chilled.


a scant quart.

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