Lemon Dessert Sauce Recipe by Ruth Paget
Makes 2 cups
Ingredients:
-Juice of 4 lemons
-4 beaten eggs
-3/4 cup butter
-2 cups sugar
Steps:
1-Mix lemon juice and eggs together.
2-Melt butter in a saucepan and add lemon mixture.
3-Stir and gradually add in sugar. Stir until sugar is dissolved and the egg is cooked to a bright yellow and opaque color.
4-Serve over ice cream or pudding.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
