Lemon Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 4 oz (100 g) castor sugar
  • 1 level tablespoon cornflour

Method

Measure the sugar, cornflour and salt into a saucepan. Stir in the water and add the finely grated lemon rind. Mix well to blend the cornflour thoroughly.

Place over low heat and stir all the time, until the mixture has thickened and is boiling. Simmer for a moment, then draw off the heat and stir in the butter and lemon juice.

Serve hot or cold with cake or puddings.