Lemon Custard Sauce

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A versatile, sweet-tart sauce that can be the finishing touch to ginger cakes or pound cake. Folded into whipped cream, it becomes an instant mousse to serve with fresh berries.

Yields 3 cups

Lemon Custard Sauce
Recipe type: topping, sauce
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon nutmeg, preferably freshly grated
  • pinch of salt
  • 2 cups warm water
  • 4 egg yolks, beaten
  • 4 tablespoons melted butter
  • ¼ cup lemon juice
  1. In a stainless steel or enamel saucepan (aluminum will give the custard a metallic taste), mix the first four ingredients.
  2. Slowly stir in the water.
  3. Heat, stirring constantly, on medium-high heat until the sauce thickens.
  4. Whisk a cup of the hot sauce into the beaten egg yolks.
  5. Stir the warmed yolk mixture back into the saucepan and cook for one minute more, continuing to stir.
  6. Remove from the heat and blend in the butter and lemon juice.
  7. Chill
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