Lemon Fondue
"As pretty as it is luscious, this sunshiny sauce is a lovely complement to angel food or pound cake," says field editor Diane Hixon of Niceville, Florida. "It's just right for a special luncheon."
SERVINGS
|
40
|
CATEGORY
|
Dessert
|
METHOD
|
Stir-Fry
|
PREP |
15 min. |
TOTAL
|
15 min.
|
INGREDIENTS
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 4 cups water
- 1/2 cup butter, cubed
- 1/2 cup lemon juice
- 2 tablespoons grated lemon peel
- Strawberries, gingerbread and/or bite-size meringues
DIRECTIONS
In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter, lemon juice and peel until butter is melted.
Transfer to a fondue pot and keep warm. Serve with strawberries, gingerbread and/or meringues. Yield: 5 cups.