Lemon Sauce for Pumpkin Bread

 

 

1/2 cup Sugar

2 teaspoons Cornstarch

Dash Salt

1 cup Water

2 Egg Yolks, beaten

2 tablespoons Butter

2 tablespoons Lemon Juice

1/2 teaspoon grated Lemon Peel

 

 In a saucepan, combine the sugar, cornstarch, salt, and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. 

Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate leftover sauce. Yield: 10 servings.