Lemon Pudding Sauce

Description
Lemon sauce may be served with cake, gingerbread, and crisp meringues with strawberries or other fruit (pavlova is the common name in Australian cookbooks).
 * Source: Choice Cooking, Canadian Diabetes Association 1986

Ingredients

 * 4 tsp cornstarch (try 2 tbsp)
 * 1 cup water
 * peel of 1 lemon, grated
 * ¼ cup lemon juice
 * 1 egg
 * 2 tsp margarine or butter
 * 8 tsp sugar substitute, aspartame

Directions

 * 1) Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan.
 * 2) Beat in egg.
 * 3) Cook over medium heat, stirring constantly until thickened and clear.
 * 4) Stir in margarine and sweetener.

Nutrtional information
Whole recipe:
 * 20 g carbohydrate, 10 g protein, 10 g fat (210 calories) real sugar
 * add 48 calories and 12.4 grams carbohydrate per extra tbsp cornstarch
 * add 29 calories and 7 grams carbohydrate per extra tbsp egg
 * subtract 1 med-fat meat exchange if not used.
 * adjust for the number of servings.

Eggless:
 * 1 or 2 extra tsp cornstarch (5 tsp or 2 tbsp).
 * Would likely thicken the sauce without the egg.
 * 1 tsp cornstarch plus 3 tbsp liquid is given as an equivalent to 1 whole egg in the book called substituting ingredients.