Instructions: Hot or cold, this thick lemon sauce is excellent over fresh fruit, gingerbread, angel food cake or poundcake.

In a saucepan, lightly beat the egg and yolks; add lemon peel and juice, sugar, butter and salt. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 8 minutes.

Serve hot or cold. Refrigerate any leftovers.

Makes about 1-1/4 cups

Per one tablespoon serving:

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