Lemon syrup sauce
- ½ lemon
- 1 dessertspoon golden syrup
- 1/4 pint water (add more water if sauce is too thick)
- 2 teaspoons custard powder
Grate the lemon zest from the skin of the lemon. Cut in half and squeeze the juice from half the lemon. Put into a pan with the water and syrup. Mix the custard powder smoothly with the lemon juice and add to the liquid in the pan, stirring well. Cook for 1 minute. Add more water if needed.
This produces a zingy semi-translucent lemon sauce.
The 1940's Experiment 
That’s a brilliant recipe Carolyn…I was expecting it to be another white sauce with carrot juce or something!….I think if you added a bit of vinegar you would have a sweet and sour lemon sauce to stir through rice & veg….of course they hadn’t discovered the joys of Chinese takeaways in the 1940s….Jack Monroe uses cheapo basics lemon curd which works really well too!
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And this tastes a bit like lemon curd and marmalade- I was really impressed by the taste and wasn’t sure what to expect using custard powder but I guess that added the colour too…. I will use this sauce recipe many times over for sure! xxxxx PS I’m loving the books you sent me xxxx
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Yes the custard powder is inspired….ive been adding turmeric to salad cream (just made)….you just have to think outside the box I think to make things look more appealing!…glad the books are a help xx
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