Lemon Cream

Lemon sauce recipe for cake or gingerbread or other desserts.

Ingredients:

• 1 tablespoon flour
• 1 cup sugar
• 2/3 cup water
• 1 egg
• 2 teaspoons finely grated lemon peel
• 1/3 cup lemon juice
• 1 tablespoon butter
• 1/2 cup heavy cream

Preparation:

Combine flour and sugar in top of double boiler. With a whisk, beat in the water, egg, lemon peel, and lemon juice; cook over boiling water, stirring constantly, until thickened, about 10 to 15 minutes. Add butter; refrigerate for about 1 hour, until well chilled. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until combined.
Makes about 2 cups of dessert sauce. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.