Home › Recipes › Sauce Citronne

Sauce Citronne

1 pound of sugar. 2 ounces of corn starch. 1 quart of water. 2 ounces of fresh butter. 2 lemons' rind grated and juice of one. 6 yolks of eggs. Mix the sugar, grated rind and starch together dry; stir them into the boiling water; add the lemon juice and butter, and when it boils again pour in the beaten yolks quickly and beat well. As soon as the eggs begin to thicken take the sauce from the fire and strain immediately.