Lemon Sauce

Directions

1. 1
   In a medium-size, heavy saucepan, combine the sugar, cornstarch, and salt.
2. 2
   Mix well and then gradually stir in the water.
3. 3
   Cook the mixture over low heat until bubbly and thick, stirring constantly.
4. 4
   In a small bowl, beat the egg yolks until frothy.
5. 5
   Then, stirring constantly, add a few tablespoons of the hot sugar mixture to the yolks.
6. 6
   Stirring constantly, pour the egg mixture into the hot sugar mixture and continue to cook, stirring, for 1 minute.
7. 7
   Remove the pan from the heat.
8. 8
   Add the butter and lemon rind and juice.
9. 9
   Stir until well blended.
10. 10
    Serve the sauce hot or cold.
11. 11
    Keeps in a tightly covered container in the refrigerator for up to 1 week.