Lemon Sauce
The Jemima Code: Two Centuries of African American Cookbooks and Jubilee: Recipes from Two Centuries of African American Cooking
James Beard Award-winning author Toni-Tipton Martin showcases the techniques, ingredients, and dishes of African American cookery in Jubilee: Recipes from Two Centuries of African American Cooking. Paying homage to the “old-time ginger cake” she, alongside chef Joe Randall, creates her version of the dessert made even sweeter with lemon sauce and a bourbon-chantilly cream.
Ingredients
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
- 2 to 3 tablespoons butter (to taste), cut into pieces, at room temperature
- Grated zest and juice of 1 lemon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Method
In a small saucepan, whisk together the sugar and cornstarch until well mixed. Gradually whisk in the boiling water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is thick and resembles syrup, about 5 minutes. Add the butter, lemon zest, lemon juice, vanilla, and salt, and stir until the butter has melted. Cool to room temperature to serve.
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The Lemon Sauce is excerpted from Jubilee: Recipes from Two Centuries of African American Cooking ©2019 by Toni-Tipton Martin. Photography by Jerelle Guy. Reproduced by permission of Clarkson Potter, an imprint of Penguin Random House, LLC. All rights reserved.
Yield
1 cup
