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Vanilla and Lemon Sauce
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Recipe Information

Serves/Makes:1 cup

  • 1 large egg, separated
  • 1 cup (225 ml) powdered sugar, divided
  • 1 tsp (5 ml). cornstarch
  • 1/8 tsp (1 ml). salt
  • 1/2 cup (125 ml) scalded milk, cooled
  • 1 tbsp (15 ml). fresh lemon juice
  • Grated rind of 1/4 lemon
  • 1/2 tsp (2 ml). vanilla
  • Beat egg yolk until thick and lemon colored; gradually add 3/4 cup (175 ml) powdered sugar while beating constantly; set aside.
  • Mix remaining powdered sugar, cornstarch and salt; gradually pour on milk.
  • Cook on top of double boiler for about 10 minutes, stirring constantly until thick, and afterward occasionally.
  • Combine with egg mixture, and add lemon juice, rind, vanilla and stiffly beaten egg white.
  • Cook sauce until hot, serve immediatly.
This is a very old recipe from 1923.

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