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Lemon Sauce

1/2 cup sugar
slivered peel from 1/2 lemon
1 Tbsp cornstarch or arrowroot
1/4 tsp salt
1 cup water
2 large egg yolks
3 Tbsp lemon juice or as needed
2 Tbsp butter or margerine

Combine the sugar and slivered lemon peel in a food processor and
twirl until the lemon peel is grated fine. Add the cornstarch or
arrowroot and salt and process a second or two more. Add the water
and process another 20 seconds.

Pour the mixture into an enamel or stainless steel very heavy
saucepan. Boil over medium heat until the sauce is clear and thick
enough to coat a wooden spoon, about 5 to 6 minutes. Remove the
pan from the heat and allow sauce to cool down slightly. Whisk
the egg yolks and lemon into the sauce. Return it to the stove
and cook over medium heat while continuing to whisk until the yolks
have thickened the sauce a little bit, about 3 minutes.

Add the butter to the sauce. Blend it in by whisking in 1 direction.
Taste and add more lemon if desired.

Makes about 1-1/4 cups sauce.

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