Low FODMAP Greek Lemon Sauce

¾ cup boiling water

1 ½ teaspoons cornstarch dissolved in 1 ½ teaspoons water

1 egg (whole)

1 egg yolk

3 tablespoons fresh lemon juice

Stir cornstarch paste into boiling water. Boil for 1 minute. Beat egg plus yolk until light and fluffy. Add lemon juice, beating. Gradually pour hot liquid into egg-lemon mixture, constantly beating (use a whisk). Return to pan. Heat gently, whisking, until slightly thickened. DON’T BOIL! Serve immediately.

Adapted from Moosewood Cookbook by Mollie Katzen.