Ingredients
1/2 c. sugar
1 Tbsp. cornstarch
2 Tbsp. lemon juice
1 egg, separated
pinch of salt
2 Tbsp. butter
1 c. boiling water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix the sugar and cornstarch. Add boiling water and salt; boil until thick and clear, stirring constantly. Beat in the butter and lemon juice. After separating the egg, beat yolk with a fork. Add some of the hot mixture. Add the yolk to the hot mixture and cook for 5 minutes. Beat the egg white until soft peaks form, then slowly fold into the hot sauce. Serve warm over plain cake or cupcakes.