Lemon Sauce

1 tbsp. flour
1 tsp. cornstarch
1 c. sugar
⅔ c. water
1 egg
2 tsp. lemon peel, finely chopped
⅓ c. lemon juice
1 tbsp. butter
½ c. heavy cream

Combine flour, cornstarch, and sugar in a heavy saucepan. With a whisk, beat in the water, egg, lemon peel, and lemon juice. Add to sugar mixture. Cook over a medium heat, stirring constantly, until thickened, about 25 to 30 minutes.

Add butter; refrigerate for about 1 hour, until well chilled. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until combined. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.

YIELD: Approximately 2 cups