Sour Lemon Sauce
- Yield: Makes about 4 cups
Source: Martha Bakes
- 1 1/2 cups sugar
- 3 tablespoons plus 2 teaspoons cornstarch
- Pinch of salt
- 7 tablespoons unsalted butter, cut into small pieces
- Finely grated zest of 2 lemons, plus 1/2 cup fresh lemon juice
Bring sugar, cornstarch, salt, and 2 1/2 cups water to a boil in a medium saucepan over high heat, whisking constantly. Cook, continuing to whisk, until mixture thickens, about 5 minutes.
Stir in butter and lemon zest and juice. Cook, whisking, until smooth, 2 to 3 minutes more. Remove from heat and transfer to a bowl to cool completely. Sauce can be refrigerated up to 2 weeks in an airtight container.