HOT LEMON OR LIME SAUCE
About 1 ⅓ cups
This sauce is excellent with gingerbread, pound cake, and angel food cake. It is also delicious with desserts containing blueberries or coconut.
Combine in a small heavy saucepan:
- ⅔ cup sugar
- Grated zest of 1 lemon or lime
- ¼ cup strained lemon or lime juice
- 2 tablespoons water
Whisk in until thoroughly blended:
- 3 large egg yolks
Add:
- 1 stick (4 ounces) unsalted butter, cut into pieces
Set over low heat. Stirring constantly but gently, bring to a simmer and cook until thickened, about 1 minute. Strain through a fine-mesh sieve. Serve at once, or let cool, then cover and refrigerate for up to 3 days. Reheat over low heat, stirring.