Classic Lemon Butter Sauce
|Butter/Margarine||1⁄2 Cup (8 tbs) (Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Grated lemon peel||1 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , slightly beaten|
Cream butter, sugar and cornstarch.
Blend in remaining ingredients.
Microwave at High 3 to 6 minutes, or until clear and thickened, stirring after 2 minutes, then every minute. (Sauce may be made ahead and reheated.)
Serve warm on gingerbread desserts, puddings and ice cream.