Lemon sauce is yummy when served warm over gingerbread or cake

1/2 cup white sugar
1 tbsp cornstarch
1/8 tsp salt
1 cup boiling water
1 egg yolk
2 tbsp butter
2 tbsp lemon juice

Mix sugar, cornstarch and salt. Add boiling water slowly, stirring constantly. Foil for 5 minutes. Remove from heat, pour over beaten egg yolk.  Add butter and lemon juice.

From “The Silent Hostess Treasure Book”, 1931

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