TANGY LEMON DESSERT SAUCE

TANGY LEMON DESSERT SAUCE

In 1 qt saucepan melt ½ c butter butter over low heat. 

Stir in:                            1 c sugar

3 tbs water

2 tbs lemon juice

1 tbs grated lemon peel

Stir in:                            2 beaten eggs

Cook over med. heat, whisk constantly, until thickened (5-7 min). 

Serve warm over gingerbread, ice cream, pound cake, etc. 

Makes 2 cups.