Recipe: Lemon Sauce, No. 2

  •  1/3 c.
  •  1 c. sugar
  •  3 egg yolks
  •  1/3 c. boiling water
  •  3 Tb. lemon juice
  •  Few gratings of lemon rind

CREAM the butter, add the sugar gradually, and stir in the yolks of the eggs slightly beaten. Then add the water and cook over boiling water until the mixture thickens. Add the lemon juice and rind and serve at once.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)