Reference > Farmer's Cookbook > PUDDING SAUCES > Lemon Sauce III
  Lemon Sauce II Vanilla Sauce  

Lemon Sauce III

1/3 cup butter
1/3 cup boiling water
1 cup sugar
3 tablespoons lemon juice
Yolks 3 eggs
Few gratings lemon rind

Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Popovers.

  Lemon Sauce II Vanilla Sauce  
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