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Lemon Butter Sauce

Put one tablespoonful of corn starch and two tablespoonfuls of powdered sugar into a saucepan; grate in the rind of one lemon, and then stir in one-half pint of boiling water, the juice of half a lemon, and a small piece of butter; add by degrees the beaten yolks of two eggs, stirring it over the fire for a minute or so, using care to see that the eggs do not curdle. This sauce can be served with puddings, or, with the whipped white of an egg added, can be used to fill paste-lined patty-pans for tarts or cheese cakes.