I was looking for a lemon sauce recipe to accompany my Invalid Apple Pudding and came across a Craig Claiborne recipe for Lemon Dessert Sauce from a 1983 New York Times piece. I made it. I did not like it. I dumped it down the drain. I knew I could do better. So I substituted the water with cream, and the corn starch with flour and ended up with a really lovely, smooth, lemony sauce, the perfect supporting actor for my Pudding. It reminds me of a loose Lemon Posset -- remember that recipe from long ago?

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