Lemon Yogurt Dressing
|Sugar||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
In a pan, blend sugar, cornstarch, and salt.
Stir in water, lemon peel, and lemon juice.
Cook, stirring, over medium heat until mixture boils and thickens.
In a small bowl, lightly beat eggs.
Stir some of the hot sauce into eggs, then stir all into mixture in pan; heat, stirring, for 1 minute.
Remove from heat and cool for 10 minutes, stirring occasionally.
Cover and refrigerate for as long as 5 days.
Just before serving, fold in yogurt.