Lemon Sauce from The Times Cookery Book by Katie Stewart
Measure the sugar, cornflour and salt into a saucepan. Stir in the water and add the finely grated lemon rind. Mix well to blend the cornflour thoroughly. Place over low heat and stir all the time,...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Grater
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- pinch salt
- 1 level tablespoon cornflour
- 4 oz (100 g) castor sugar
- 3 tablespoons lemon juice
- 1 oz (25 g) butter
- rind of 1 lemon
- ½ pint (¼ litre) (1 teacupful) water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Hot Lemon Soufflé from The Times Cookery Book by Katie Stewart
app.ckbk.com
Lemon Mousse from The Times Cookery Book by Katie Stewart
app.ckbk.com
Lemon Sauce
publicdomainrecipes.org
Recipe Lemon Sauce
gracefoods.com
Lemon Sauce
publicdomainrecipes.org
Lemon Curd from The Times Cookery Book by Katie Stewart
app.ckbk.com
Lemon Sauce
publicdomainrecipes.org
Lemon Snow from The Times Cookery Book by Katie Stewart
app.ckbk.com