- 1 lemon, juiced
- 1 tsp grated lemon zest
- 1 cup boiling water
- 1/2 cup white sugar
- 1/8 tsp salt
- 1 tbsp cornstarch
- 1/4 tsp freshly grated nutmeg
- 1 tbsp butter
Stir together the sugar, cornstarch, salt and the nutmeg, in a large saucepan.
Stir in the boiling water gradually, and then simmer over low heat until it gets thick, while stirring occasionally.
Remove the sauce from heat and stir in butter, the lemon zest and the lemon juice.
Served with gingerbread and cakes.