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Grandma B's Lemon Sauce


1-1/2 cups sugar

1/3 cup cornstarch

1/4 teaspoon salt

2-1/4 cups cold water

3 egg yolks, beaten

1/3 cup lemon juice

2 tablespoons butter


Combine the sugar, cornstarch, salt and water in a large saucepan until smooth.

Bring to a boil over medium heat, stirring constantly.

Remove from the heat.

Stir a small amount of hot filling into egg yolks then return all to the pan, stirring constantly.

Bring to a gentle boil; cook and stir for 2 minutes.

Remove from the heat; gently stir in lemon juice and butter.

Serve with bread pudding, pound cake,etc.

Refrigerated sauce will keep for 3-4 days.