Lemon Sauce for Ginger Pancakes
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lemon rind, grated
In medium heavy saucepan, combine the sugar, cornstarch, and salt. Mix well and then gradually stir in the water
Cook over low heat until bubbly and thick, stirring constantly.
In small bowl, beat the egg yolks until frothy.
Stirring constantly, add a few tablespoons of the hot sugar mixture to the yolks. Pour the rest of egg yolk into hot sugar mixture and continue to cook stirring for 1 minute.
Remove pan from heat add the butter and lemon rind and lemon juice. Stir until well blended
Serve Hot on ginger pancakes =) Can be used hot or cold and Keeps in tightly covered container in ther refrigerator for up to 1 week.