Lemon Dessert Sauce Recipe
While this sauce makes a wonderful topping for angel food cake, it's also great as a glazed for roasted chicken with some thyme or rosemary...or swirled in to a homemade cheesecake.—Connie Jurvevich, Atmore, Alabama
- 2 eggs
- 3/4 cup sugar
- 2 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon grated lemon peel
- Angel food or pound cake
- 1. In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and lemon peel. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake. Yield: 1 cup.
1/4 cup: 241 calories, 8g fat (4g saturated fat), 122mg cholesterol, 90mg sodium, 41g carbohydrate (38g sugars, 0 fiber), 3g protein.
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