Eggless Lemon Sauce
|Lemon||1⁄2 , juiced (peel grated)|
|Sugar||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
Grate peel and squeeze lemon; set aside.
In a small saucepan melt butter over low heat.
In a custard cup thoroughly combine sugar and flour; add to melted butter.
Over low heat whisk in water until smooth; stir in lemon juice and peel.
Stir over low heat until boiling; set aside to cool.
Serve slightly warm.
Keeps several days in refrigerator.