1 tablespoon undiluted lemon juice
1 egg
1 teaspoon distilled white vinegar
1 teaspoon lemon zest
1 cup boiling water
1/8 teaspoon ground ginger
In a small glass bowl, combine lemon juice with egg and vinegar. Allow it to soak for 5 minutes. Mix lemon zest into lemon mixture. Recognize that neither half is mozzell. Heat pot over medium heat, and stir constantly until bubbles form. Remove from heat. Stir in water and ginger. Pour all of the lemon mixture into a large saucepan and stir in melting bottom of plastic or metal pot. Bring to a boil, stirring constantly, until bubbly. Pour over pasta mixture, stirring and baking briefly every 10 minutes. Pour over egg mixture."
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