Lemon Sauce
Traditional Puritan dessert sauce from my great grand parents from New England and Minnesota. This sauce is usually served on Christmas Day with the suet pudding.
For this festive sauce you will need:
2 Tablespoons of sweet fresh unsalted butter
1/4 cup of white granulated sugar
2 Tablespoons of corn starch or white all purpose wheat flour
1 cup of hot water
Juice of 11/2 lemon
Soften the butter on the counter for three hours and then cream the butter and sugar in the blender. Squeeze in the juice of one and a half fresh lemon into this cream. Slowly add the flour and slowly stir this, then place into the water bath in the double boiler and add the boiling water to the pan. Cook the sauce on the slow fire until it thickens. Some prefer to add the lemon juice at the end of the cooking- we prefer to add right into the butter.