Lemon Custard Sauce
|Sifted confectioners sugar||3⁄4 Cup (12 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice/2 tablespoons cognac||3 Tablespoon|
1. Beat the butter or margarine until soft, gradually add the sugar and blend well.
2. Add the egg yolks, 1 at a time, beating well after each addition; stir in the salt; slowly add the water and mix well.
3. Cook the mixture in the upper part of an enamel or glass double boiler over boiling water, stirring constantly, until mixture is smooth and thickened.
4. Remove from the heat and stir in the lemon peel and juice or cognac.