Ingredients
1 large egg - very well beaten
1/4 cup cold water
juice of 1 lemon - approximately 3 tablespoons
finely grated peel of half a lemon
3/4 cup sugar
1/2 cup butter
Preparation
In a small saucepan, whisk beaten egg, water, lemon juice and peel until well blended. Place pan on medium heat and whisk in sugar. Add butter and cook, stirring constantly, until butter is melted and sauce comes to a full boil. Remove from heat, cool slightly and serve warm.
SERVING SUGGESTIONS
- beside gingerbread, also excellent drizzled atop angel food cake, sponge cake or pound cake all with/without fruit or berries
- lovely with old-fashioned blueberry, blackberry, raspberry, or rhubarb/strawberry cobblers, buckles and cottage cakes
- delicious as a topping for blueberry pancakes/waffles
- wonderful dressing for dessert/brunch fruit salads
- excellent simply spooned over fresh berries
- make a quick work-night dessert by breaking warmed cranberry or blueberry muffins into pieces, add a scoop of ice cream and drizzle with warm sauce
- when cold, makes a yummy ice cream or frozen yogurt topping
