Chief Longwind Of The North
Certified/Certifiable
Everyone knows that after baking a lemon cake, you can pour two cups of liquid lemon jello into the cake and refrigerate for a yummy treat. So I'm not going to post that technique. Rather, my wife challenged me to make a clear, lemon sauce to go with the lemon/Jello saturated cake. I did so and it came out so very good. So this is the lemon sauce.
Ingredients:
3 cups sugar
1 cup water
1/2 tsp. salt
1 tbs. cornstarch
3 tbs. water
1/4 cup lemon juice
1 tbs. lemon zest
Combine sugar and water in a medium saucepan and bring to a boil. Allow to simmer for ten minutes, or until the syrup stage by a candy thermometer. Stir together the corstarch and water to form a slurry. Add the remaining ingredients to the syrup, followed by the cornstarch. Stir to create a smooth sauce. Let cool in the fridge until cold. Spoon over the lemon cake slices when serving.
This sauce is good enough to cover ice cream, or sortbread, or whatever. I took four tbs. of it folded it into whipped cream, and added sliced bananas. My wife adored that combination. She was sad when we ran out of whipped cream.
From me to you.
Seeeeeeya; Goodweed of the North
Ingredients:
3 cups sugar
1 cup water
1/2 tsp. salt
1 tbs. cornstarch
3 tbs. water
1/4 cup lemon juice
1 tbs. lemon zest
Combine sugar and water in a medium saucepan and bring to a boil. Allow to simmer for ten minutes, or until the syrup stage by a candy thermometer. Stir together the corstarch and water to form a slurry. Add the remaining ingredients to the syrup, followed by the cornstarch. Stir to create a smooth sauce. Let cool in the fridge until cold. Spoon over the lemon cake slices when serving.
This sauce is good enough to cover ice cream, or sortbread, or whatever. I took four tbs. of it folded it into whipped cream, and added sliced bananas. My wife adored that combination. She was sad when we ran out of whipped cream.
From me to you.
Seeeeeeya; Goodweed of the North