This sauce goes very well with simple low protein bread, plain sponge cake or cookies. Try it on ice cream too. Recipe comes form a vintage 1950s cookbook.
1 cup sugar
1 tbsp lemon rind
1 1/2 cups boiling water
1 tbsp butter
1 tbsp cornstarch
3 tbs lemon juice
1/2 cup rum
dash of salt
In a medium saucepan combine sugar and lemon rind with water, add butter and heat to boiling. In a separate cup stir together lemon juice and corn starch. Whisk in starch and lemon juice liquid into the saucepan and cook for about 5-8 minutes, whisking continuously to prevent lumps. Once sauce thickens, remove from heat, strain out the lemon rind, add rum and salt and serve hot.
The Wooden Spoon 