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Lemon Sauce for 100


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Servings: 100 Portions (1 1/2 Gallons)
Portions: 1/4 Cup Each

2 1/4 quart (4 lb) sugar, granulated
1 1/2 cups (7 oz) cornstarch
1 1/2 teaspoon salt
1 gallon water, boiling
1 cup (8 oz) butter or margarine, softened
2 cups juice, lemon
1/4 cup lemon, rind, grated

Combine sugar, starch, and salt. Add to water. Bring to a boil. Cook 2 minutes or until
thick and clear; remove from heat. Add butter or margarine, lemon juice and lemon rind;
mix well.

NOTE:
3 lb lemons A.P. (12 lemons) will yield 2 cups juice.

Sauce may be served over puddings, gingerbread, and plain cake squares.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.