Tangy Lemon Sauce - cooking recipe

Ingredients

1 c. sugar
2 1/2 Tbsp. cornstarch
2 c. water
1/3 to 1/2 c. lemon juice
2 tsp. grated lemon rind
2 Tbsp. butter
2 egg yolks, slightly beaten

Preparation

Combine sugar and cornstarch in saucepan.
Gradually add water, blending until smooth.
Cook over medium heat, stirring constantly, until mixture is thick and clear.
Remove from heat. Blend about 1/2 cup of hot mixture in saucepan and cook 2 minutes. Add lemon rind, lemon juice and butter.
Serve warm or cold. Sauce may be refrigerated and reheated.
Yields 2 3/4 cups.