Similar to lemon curd but thinner, more transparent, and slightly sweeter, this sauce is traditional with gingerbread, pound cake, and angel cake. It is also delicious with virtually any dessert containing apples, blueberries, peaches, bananas, or coconut.
Combine in a small, heavy saucepan:
2/3 cup sugar
1/4 cup strained fresh lemon juice
Grated zest of 1 lemon
2 tablespoons water
Whisk in until thoroughly blended:
3 large egg yolks
Add:
8 tablespoons unsalted butter, cut into pieces
Set over low heat. Stirring constantly but gently with a heatproof rubber spatula or wooden spoon, bring the sauce to a simmer and cook until thickened, about 1 minute. Strain through a fine-mesh sieve. Serve at once, or let cool then cover and refrigerate for up to 3 days. Reheat over low heat or over hot water.
