Page 475 - Chocolate Cake Doctor

F R O S T I N G S 457
WARM LEMON CURD SAUCE E
WARM LEMON CURD SAUC
y children were invited to
a ladies’ luncheon hosted
by my mother and her sis-
ters. Let’s just say that there was a
lot of fidgeting going on as those two
restless girls had to sit still during
lunch. But when a soft yellow cake
with a warm lemon puddinglike
sauce was served for dessert, you
would have thought they had been
tranquilized. They savored each and
every bite of that cake and its
warm, comforting sauce, and I
remembered that moment and that
sauce! It is so easy
to spoon this atop
pound cake,
gingerbread, or
ice cream, or just when you want
to leave your guests speechless.
MAKES 1 ⁄ 2 CUPS, ENOUGH
1
FOR 16 SERVINGS
PREPARATION TIME: 10 MINUTES
3 ⁄4 cup sugar
2 tablespoons cornstarch
1 cup water
1 large egg
4 tablespoons ( ⁄2 stick) butter
1
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1. Place the sugar and cornstarch in a
medium-size saucepan. Whisk in the
water. Place the pan over medium-high
heat and cook, whisking constantly,
until the mixture just begins to boil, 4
to 5 minutes. Remove the pan from
the heat.
2. Using a fork, lightly beat the egg in
a small mixing bowl. Spoon in 2 table-
spoons of the hot sugar mixture and
beat vigorously with the whisk to incor-
porate. Spoon in another 2 tablespoons
of the hot mixture and beat vigorously
again.
3. Place the saucepan back over medium
heat, and pour the beaten egg mixture