- 1 cornstarch
- 1 cups (250ml) water
- 2 margarine or butter
- 1 lemon zest
- 2 lemon juice
- 50 g sugar
Place the cornflour, sugar and salt in a pan. Add the water in gradually and whisk continuously. Cook down to a thick consistency for 4 to 5 minutes.
Once the sauce has reduced, add the lemon zest and lemon juice and mix well.
Serve with ginger cake or with pancakes.