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Sweet Lemon Cream Sauce

by Katie of:

1/2 c.sugar
2 T. cornstarch
1 1/2 c. half-and-half, heavy cream or whole milk
4 T. butter
1 medium lemon, zested
1 medium lemon, juiced
2 T. finely chopped crystallized ginger

In a small saucepan off the heat,  combine sugar and cornstarch. Stir in half-and-half, cream or milk.  Add butter  Turn heat on medium-low and cook, stirring until it begins to thicken and gets bubbly.  Reduce heat to low and stir for another minute.  Remove from heat and add zest and juice and stir another minute.  Add ginger and serve.