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Tangy Lemon Sauce

by Annalisa Brown (follow)
Easy (2874)      Quick (1387)      Lemon (108)      Sauce (70)     
You can drizzle lemon sauce over fruit, ice-cream or yoghurt or on top of your favourite cake, pancakes and crumpets. The sauce is delicious served warm but tastes even better after a few days as it becomes rich and thick and curd-like. I regularly use this Tangy Lemon Sauce as a simple dessert enhancer combining it with fruit and ice-cream.

Tangy Lemon Sauce can enhance a simple dessert of fruit and ice-cream.

Preparation Time: 2 minutes
Cooking Time: 5 minutes
Makes: 250ml (small jar)

1 egg
¼ cup cold water
Juice of 1 large lemon (3-4 tablespoons)
Lemon zest (1-2 teaspoons)
½ cup raw sugar
½ cup butter

In a small bowl whisk the egg, water, lemon juice and zest.

Mix egg, water, lemon and zest.

Place egg and lemon mixture into a small pan on a medium heat and slowly whisk in the sugar.

Add sugar and whisk until dissolved.

Add butter and continue to whisk the lemon sauce until the butter has melted and the sauce comes to a full boil.

Add butter and whisk then bring the mixture to a boil.

Remove from heat and cool. Pour into a jar.

Pour the cooled lemon sauce into a jar.

The lemon sauce will keep for up to a month in a sealed jar in the refrigerator.

The sauce will thicken and get better each day you keep it refrigerated.

Try this tangy lemon sauce with Ricotta and Pistachio Gelato.

Tangy Lemon Sauce served with Ricotta and Pistachio Gelato.

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