Instructions: 1. COMBINE SUGAR, STARCH, AND SALT IN MIXER BOWL; MIX AT LOW SPEED UNTIL WELL BLENDED. DO NOT WHIP.

2. ADD WATER GRADUALLY TO DRY MIXTURE WHILE BLENDING AT LOW SPEED.

SCRAPE DOWN BOWL. CONTINUE MIXING UNTIL SMOOTH.

3. ADD BUTTER OR MARGARINE, LEMON JUICE AND LEMON RIND. MIX WELL.

NOTE: 1. IN STEP 1, 7 OZ (1 1/2 CUPS) CORNSTARCH MAY BE USED FOR PREGELATINIZED STARCH. COMBINE SUGAR, STARCH, AND SALT. ADD TO WATER IN STEP 2. BRING TO A BOIL. COOK 2 MINUTES OR UNTIL THICK AND CLEAR; REMOVE FROM HEAT. FOLLOW STEP 3.

NOTE: 2. IN STEP 3, 3 LB LEMONS A.P. (12 LEMONS) WILL YIELD 2 CUPS JUICE.

NOTE: 3. SAUCE MAY BE SERVED OVER PUDDINGS, GINGERBREAD, AND PLAIN CAKE SQUARES.

NOTE:

4. ONE-A LADLE MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1/4 CUP (2

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