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(Delicious on gingerbread, white cake or filling for cake.)

1 Tbsp. cornstarch
3/4 c. sugar
dash of salt
1 egg, separated
3/4 c. water
1 Tbsp. butter
2 Tbsp. lemon juice
1/8 tsp. grated lemon rind

Mix cornstarch, sugar and salt in pan. Add water and cook,
stirring constantly, until mixture boils and thickens. Stir some
of the mixture into the egg yolk, return to pan and cook 2 minutes
longer. Remove from heat and add butter and lemon juice. Cool!!
Beat egg white until stiff and fold into sauce.

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