Lemony zesty goodness. Photo by Olga Litvin

Lemon Sauce

3 Eggs
1/4 Cup  Lemon  Juice
1/4   Tsp Salt
Chopped Parsley
2  Beef boullion cubes
2   tsp  Butter

In large kettle (pot), combine boullion cubes, butter, and 4 cups water; boil.

Meanwhile, make lemon sauce:  In top of double  boiler, over hot, not boiling water, using rotary beater, beat eggs with 2  tbsp cold water until light and fluffy.

Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture, beating constantly.

Gradually stir in lemon juice. Cook, stirring  occasionally, until sauce thickens. Add salt. Remove from heat; let stand  over hot water 5 minutes before serving.

-------------------------

-------------------------