Lemon sauce: egg yolks, sugar, water, lemon juice and grated zest are whisked over heat until smooth and frothy, cooled while whisking and folded with whipped cream. From Erken's Stor kokebok (1949), p. 577.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 577 (falt i det fri)
A fresh dessert sauce suited to puddings and cold desserts; the text does not say what it is served with.
Whisk cold
Whisk everything except the cream together cold. Use the juice and grated zest of the lemon.
Heat
Place over the heat and whisk until the sauce is somewhat smooth and frothy.
Cool and add cream
Pour the sauce out and whisk until cold. Fold in the stiffly whipped cream.
Note
Note: The egg yolks are only warmed until the sauce is smooth and frothy. Use pasteurised eggs, or heat to about 72 C, if it is to be served to pregnant women, the elderly or small children.
Dd. is written out as dessert spoon. The cream in the ingredient list is read as the stiffly whipped cream added at the end. 'Place over the heat' is not specified further.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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