Egg Lemon Sauce
|Flour||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Egg yolks||2 , slightly beaten|
|Lemon juice||2 Tablespoon|
Melt butter in saucepan; blend in dry ingredients; add milk all at once.
Cook and stir until thick.
Stir about 1 cup into egg yolks, then return and cook together for 2 minutes more.
Remove from heat and gradually whisk in lemon juice.
Cool 5 minutes before pouring over moussaka.