Tag Archives: lemon

Lemon Sauce

If you have been watching the sweet sauces I have posted, you will have noted that I do not like a sauce with corn starch, and I have been searching for a good lemon sauce. I have found one that I want to share with you.

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March 9, 2015 Update of the following
I kept getting inconsistent results as I tried to repeat this recipe, and finally, I think, I found the problem; it takes a lot of heat to get the sauce to thicken. So in the Directions, I am adding information about thickening the sauce. My results now are a thick lemon sauce that is not quite as stiff as a lemon curd.

Lemon Sauce

Ingredients

  • 3 eggs
  • 3/4 cups sugar
  • 2/3 cup of lemon juice
  • 1 1/2 Tablespoons of lemon zest
  • 5 Tablespoons butter, at room temperature

I found that two large lemons provided both the necessary juice and zest

Directions

Cut the butter into 5 or more pieces. It has to be able to melt easily in the hot egg, sugar,and juice mixture.

In a heavy bottom pan, cook the eggs, sugar and lemon juice over medium heat, whisking constantly until thickened. It requires a temperature of the mixture to get into the 165 degree F range for the mixture to thicken.

Remove from the heat and add the butter and zest. Stir until smooth and the butter is all melted into the mixture. Transfer to a storage container.

Place plastic wrap on the surface of the mixture to avoid a scum forming. Refrigerate.

When ready to use, stir until smooth again


This sauce has a very strong lemon flavor, but is ideal for spreading on sweet breads such as the Steamed Bread Pudding, or even as a topping for ice cream.

I originally tried to make this sauce in a bain marie, or double boiler. The sauce would not get hot enough, and didn’t thicken. Then, as it cooled, it separated. I was able to save the sauce by reheating it in a heavy bottom sauce pan and stirring and raising it to a temperature of 168 degrees F. Don’t let the sauce boil, and don’t let the temperature go over 170 degrees F.

I used lemons- about 2.5-3.0 inches in diameter.

Pork Chops Evelyn

The other week, I decided I wanted a pork chop for supper. I remembered that Marlys had some good recipes for pork chops, and went looking for them. This recipe comes from her Aunt Evelyn Sheehan. Auntie gave us lots of good recipes; she was very active socially, and when her different groups would have a lunch or dinner, she was certain to pick up a new recipe or two.

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This recipe is very simple, and yet it has a nice taste. I could taste the lemon, and felt the texture of the onion slice; the onion is not cooked so hard that it is only a taste with no texture.

Pork Chops Evelyn

(Evelyn Sheehan)

Preheat oven to 350 degrees

  • Pork Chops
  • Onion, sliced about 1/4″ thick
  • Lemon, sliced about 1/8″ thick
  • catsup
  • brown sugar

Place on each chop (laid flat in a baking pan) an onion slice, a lemon slice, a tablespoon of catsup and a tablespoon of brown sugar.
Cover pan with foil and cook for 1 hour.

After cooking the pork chops a couple times, I made a modification to the recipe; it originally called for uncovering the baking pan after an hour and continuing to cook for another half hour. I felt that dried the pork chop out too much; cooking covered captures the moisture and leaves the pork chops more moist.

I also have a couple suggestions for this dish. First, since you need to cover the dish, you need a deep baking pan so the cover doesn’t squish the topping on the pork chop. I would say that the pan should be 2 -3 inches deep. Second, I found that the brown sugar didn’t splatter and burn so much if it is placed under the catsup rather than on top. When I placed the sugar at the top of the stack, I had quite a bit of burned sugar in the baking pan. (I still recommend Bar Keepers Friend for getting the burn out)

Potato Salad

This salad came to us from a visit one summer day to my brother John. He fixed a feed for us, and his roommate, whose name is forgotten, made a Potato Salad that was simple, yet very taste. It is a cold potato salad.
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This salad has very few ingredients. It has no mustard or pickles or any other explicit spices, but presents a clean taste of the potatoes and hard cooked eggs. I think you will enjoy it.

Potato Salad

(Brother John’s roommate)

  • 3 lb. small red potatoes, cooked.
  • 1 cruet Good Seasons Italian or Caesar dressing
  • 6-8 hard cooked eggs, coarsely chopped
  • salt and pepper to taste
  • sour cream to cover.

While still warm, dice and pour dressing over them. When cool, add eggs, salt, pepper and sour cream. Best served at room temperature.


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I am assuming that hard cooked eggs are not a problem; if you need help in that area, please send me a comment and I will reply. Likewise, if cooking the potatoes is a problem. I guess I do these often enough that I am assuming all my audience knows how to do these boiling operations.

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A different version of a potato salad that I enjoy is a recipe I got from Food Network Giada De Laurentiis called Warm Vegetable Salad. I am giving you a pointer to the salad.
It is surprising how many hits a google search for “Giada Warm Vegetable Salad” returns. It must be growing in popularity.

Giada starts with having you roast your red peppers, and then clean and skin them. Having made this salad a few times, I decided that it was easier to buy a jar of Roasted Red Peppers than to do the job myself. A jar contains about 4 peppers, so I use half the jar, and then freeze the other half; I don’t want it to go bad in the refrigerator. I still have to go over the peppers to check for skin and veins, so maybe I am kidding myself about the work.
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Giada says that putting the potatoes into boiling water will cook them in 10-12 minutes; I feel that is misleading – it depends on the size of the potatoes. Generally, when I go shopping, the potatoes are fairly large, and I test them with the tip of the knife for tenderness when I cook them. Sometimes it takes more like 30 minutes to get them tender.

As a result, I have started cutting the potatoes to their final size before putting them in the boiling water; now they tend to be done in the 10 – 12 minute range.

The biggest problem with the salad is that it needs to be made at the last minute, and served immediately. That is hard to do for a larger group, and besides, you want to be talking with your guests and not out in the kitchen.

However, if you decide to take this salad on, believe me the taste is well worth the effort. The lemon brings a bright note to the flavor, and the green beans and roasted pepper add color.

Lemon Sauce

I am not certain where Marlys got this recipe; it is simple and easy. Since it is based on cornstarch, it sets up if you refrigerate it, and so you need to beat and heat it after that to get it smooth again. Enjoy.

Lemon Sauce

  • 1/2 cup sugar
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon lemon rind
  • 2 cups boiling water
  • 4 Tablespoons butter
  • 3 Tablespoons lemon juice

Combine sugar, cornstarch, salt and lemon rind. Stir in gradually water. Cook about 5 minutes or until clear and thick. Add butter and lemon juice. Makes about 2 cups.

I strongly suspect that my experience making this sauce was somewhat as a good accident. This recipe calls for boiling water and cornstarch. What we amateur cooks don’t know is that you need to dissolve the cornstarch in cold liquid. I learned this the hard way making the Favorite Sauce.