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.
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!
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
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