Lemon Pudding Sauce

== Description ==
Lemon sauce may be served with cake, gingerbread, and crisp meringues with strawberries or other fruit (pavlova is the common name in Australian cookbooks).
* Source: Choice Cooking, Canadian Diabetes Association 1986
== Ingredients ==
* 4 tsp cornstarch (try 2 tbsp)
* 1 cup water
* peel of 1 lemon, grated
* ¼ cup lemon juice
* 1 egg
* 2 tsp margarine or butter
* 8 tsp sugar substitute, aspartame 
== Directions ==
# Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan.
# Beat in egg.
# Cook over medium heat, stirring constantly until thickened and clear.
# Stir in margarine and sweetener. 
== Notes ==
Original recipe is for a sauce, try 2 tbsp cornstarch and divide among 3 dishes for a pudding/pie filling with one crumbled graham cracker and a shake of cinnamon in the bottom of each dish. 
== Nutrtional information ==
Whole recipe: 
* 20 g carbohydrate, 10 g protein, 10 g fat (210 calories) real sugar
* add 48 calories and 12.4 grams carbohydrate per extra tbsp cornstarch
* add 29 calories and 7 grams carbohydrate per extra tbsp egg
* subtract 1 med-fat meat exchange if not used.
* adjust for the number of servings. 
Eggless: 
* 1 or 2 extra tsp cornstarch (5 tsp or 2 tbsp).
* Would likely thicken the sauce without the egg.
* 1 tsp cornstarch plus 3 tbsp liquid is given as an equivalent to 1 whole egg in the book called substituting ingredients. 
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Category:Diabetic-friendly Recipes
Category:Sauce Recipes
Category:Lemon peel Recipes
Category:Lemon juice Recipes
Category:Egg Recipes