 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 40 |
|
As pretty as it is luscious, this sunshiny sauce is a lovely complement to angel food or pound cake, says field editor Diane Hixon of Niceville, Florida. It's just right for a special luncheon. Ingredients:
1 cup sugar |
1/2 cup cornstarch |
1/2 teaspoon salt |
4 cups water |
1/2 cup butter, cubed |
1/2 cup lemon juice |
2 tablespoons grated lemon peel |
strawberries, gingerbread and/or bite-size meringues |
Directions:
1. In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter, lemon juice and peel until butter is melted.
2. Transfer to a fondue pot and keep warm. Serve with strawberries, gingerbread and/or meringues. Yield: 5 cups.
|
|