The Blue Willow Inn Restaurant serves this sauce on hot gingerbread. It is also delicious served over fritters that have been sprinkled with confectioners’ sugar.
1 cup boiling water
1 pound granulated sugar
1½ teaspoons cornstarch
¼ teaspoon salt
2 tablespoons butter, melted
1½ teaspoons lemon juice
1½ teaspoons grated lemon rind
Dash of ground nutmeg
In a large saucepan over medium heat combine the boiling water, sugar, cornstarch, salt, butter, lemon juice, lemon rind, and nutmeg. Stir until the ingredients are smooth and creamy. Bring the sauce to a boil, stirring often. Remove from the heat and cool.
YIELD: ABOUT 1½ CUPS