Hi Linda,

I had to answer your posting when you mentioned Scotland. A few years back when we visited Scotland, every piece of delicious cake that was served to me had some sort of sauce ladled over it. Of course, I came home a few pounds heavier but I had lots of fun putting them on!!

You can spike this sauce with a few drops of whiskey or brandy. It is quite delicious over fruit or over pound cakes and/or cakes.

Lemon Custard Sauce

2 c. whole milk
1 1/2 T. finely grated lemon zest
5 large egg yolks
1/4 c. sugar
a few drops of brandy or whiskey (optional)

In a small sauce pot over med. heat, scald the milk. Remove the pan from heat and stir in the zest and set aside for 15 min.

In a med. bowl, beat the yolks and the sugar with an electric hand mixer till it is thick and fluffy, about 3-4 min. Gently stir in the warm milk. Return the mixture to the saucepot and cook over low heat stirring constantly till temp. reaches 160 on a candy thermometer and coats the back of a spoon. This takes about 5 min.

Strain custard thru a fine sieve into a bowl, stir in alcohol at this point if you are going to use it, let cool, then cover and refrigerate for at least 2 hours.