Lemon Sauce for Pudding
Lemon zest and juice give the sauce a fresh citrus flavor, while eggs provide protein and a creamy texture. Stevia keeps it sweet without regular sugar.
Remove the thin zest from the lemon (100 g). Stevia (200 g) is divided equally: 100 g for the infusion and 100 g for the yolks.
Bring the water (500 g) with the zest and the first portion of stevia to a boil, then boil the infusion for 5 minutes.
Strain the infusion, cool it, and let it stand for 15 minutes.
Whisk the egg yolks (100 g) with the second portion of stevia, add the juice from the same lemon, and gradually whisk in the cooled infusion, then stir.
Heat the sauce on the stove over low heat for 8 minutes, stirring constantly, until slightly thickened, without letting it boil.
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