Lemon Sauce

Cook Time: 30 Min.

Serving Size: 1 fl oz Makes: 10/25/50/100 Servings Cook Method: cook Cook Temp.: 145°F

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Nutritional Content

Allergens: milk, soy

Calories: 45 Kcal

Carbohydrates: 5 g

Protein: 0 g

Total Fat: 3 g

Calcium: 0 mg

Sodium: 85 mg

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Ingredients

10 Servings

• 1.5 oz sugar, granulated

• 1/4 tsp cornstarch

• 1/3 cup water, boiled

• 1/4 tsp lemon zest, grated

• 1/2 tsp lemon juice

• 1/4 tsp salt

• 2 Tbsp 2 tsp margarine

25 Servings

• 3.5 oz sugar, granulated

• 3/4 tsp cornstarch

• 1 cup water, boiled

• 1 tsp lemon zest, grated

• 1 1/4 tsp lemon juice

• 3/4 tsp salt

• 1/3 cup margarine

50 Servings

• 7.5 oz sugar, granulated

• 1 1/2 tsp cornstarch

• 1 3/4 cup water, boiled

• 1 3/4 tsp lemon zest, grated

• 2 tsp lemon juice

• 1 1/4 tsp salt

• 3/4 cup margarine

100 Servings

• 14.5 oz sugar, granulated

• 1 Tbsp cornstarch

• 3 2/3 cup water, boiled

• 1 Tbsp 1 tsp lemon zest, grated

• 1 Tbsp 2 tsp lemon juice

• 2 1/2 tsp salt

• 1 2/3 cup margarine

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Combine sugar and cornstarch, mix well. Add boiling water, stirring constantly. Bring to a

   boil. Simmer for 20 min.

3. Stir in lemon rind, lemon juice, salt and margarine.

4. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

5. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

6. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
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