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Creole Lemon Dessert Sauce

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“Try this sauce hot on your gingerbread, too. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.”
READY IN:
20mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar until fluffy; add egg.
  2. Add lemon juice and rind; mix well and beat in water, 1 teaspoon at a time, beating hard between additions.
  3. Heat over boiling water until very hot, stirring constantly.
  4. Add nutmeg.

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