Marshall Field's Hot Lemon Sauce
"Makes about 2 cups. Note: From the Jan. 31, 1963, edition of the Minneapolis Tribune. Served with plantation cake Use fresh lemon juice and zest Can use on other cakes."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (92.6 g)
- Calories 276.4
- Total Fat - 13.2 g
- Saturated Fat - 5.4 g
- Cholesterol - 445.8 mg
- Sodium - 90.1 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 0.2 g
- Sugars - 29.5 g
- Protein - 6.5 g
- Calcium - 55.2 mg
- Iron - 1.2 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan over medium heat, combine sugar, salt, cornstarch, water and lemon juice.
Step 2
Bring to a boil and cook for 1 minute, stirring (whisking)constantly and remove from heat.
Step 3
In a medium bowl, whisk together egg yolks. Pour a little of the hot mixture into the yolks, whisking constantly. Return saucepan to heat. Pour yolk mixture back into the pan and cook, whisking constantly, until sauce is thickened and smooth. Remove from heat. Whisk in butter and lemon zest. Transfer sauce to a pitcher and serve warm
Tips
No special items needed.
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