In puddings or pudding sauces where wine, brandy, cider, lemon juice or any acid is used, it should be stirred in last and gradually, or it is apt to curdle the milk or eggs.
1/3 cup butter
1 cup sugar
3 egg yolks
1/3 cup boiling water
3 tablespoons lemon juice
Few gratings of lemon rind or to taste
1. Cream the butter, add the sugar gradually, and stir in the yolks of the eggs slightly beaten.
2. Add the water and cook over boiling water until the mixture thickens.
3. Add the lemon rind and lemon juice gradually.
4. Serve immediately.