6 T butter, cut into ½-inch bits 1/3 c strained fresh lemon juice
2/3 c sugar 3 egg yolks
½ c water 2 T freshly grated lemon peel
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In a 2- to 3-quart enameled or stainless-steel saucepan, combine the
butter, sugar, water, lemon juice and egg yolks. Stirring constantly with
a large spoon, cook over the lowest possible heat until the mixture
thickens enough to heavily coat the back of the spoon. Do not let the sauce
come anywhere near a boil or it will curdle.Pour the sauce into a bowl, stir in the lemon peel and let cool to room temperature. Lemon sauce can be served as an accompaniment to steamed blueberry pudding or apple pandowdy (see recipe in Table Index). Makes about 2 cups.
