Title: Greek Lemon Sauce
Category: Lemon
Yield: 1 Servings

Ingredients:
1 1/2 ts Cornstarch
1 1/2 ts Water
3/4 c Boiling water
1 Egg
1 Egg yolk
3 tb Lemon juice
1/2 ts Salt

Directions:
Dissolve cornstarch into 1 1/2 ts. water, then stir into boiling water. Boil 1 minute. Beat egg and egg yolk until light and fluffy. Add lemon juice and salt, beating. Gradually pour hot liquid into egg mixture, beating constantly with a whisk. Return to pan. Heat gently, whisking, until slightly thickened, DO NOT BOIL! Serve at once on rice, seafood or artichokes.