1/2 cup sugar, 1 tablespoon cornstarch, 1 tablespoon grated lemon rind,
1/3 cup fresh lemon juice, 1/2 cup fat-free egg substitute, 2 teaspoons unsalted butter.
In a small saucepan, mix the sugar, corn-starch, and lemon rind. Whisk in the lemon juice until smooth. Cook over low heat for 5 to 6 minutes, whisking frequently, until the sauce is hot and slightly thickened.
Place the egg substitute in a small bowl. Add 2 tablespoons of the sauce and whisk to mix and warm the egg substitute. Add to the saucepan. Cook over low heat, whisking for 2 to 3 minutes, or until the sauce thickens. Remove from the heat and stir in the butter. Set aside to cool.
Note : Serve the sauce over fruits, nonfat frozen yogurt, gingerbread, angel food cake or other cakes.