The Boston cooking-school cook book

by Fannie Merritt Farmer

Lemon Sauce III

⅓ cup butter

1 cup sugar

Yolks 3 eggs

⅓ cup boiling water

3 tablespoons lemon juice

Few gratings lemon rind

Cream butter, add sugar gradually, and yolks of eggs, slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from range, add lemon juice and rind. Serve with Apple Pudding or Pop-overs.