Lemon Sorbet with Lemon Syrup

In a small saucepan, combine the flour, cornstarch, salt, and nutmeg

Whisk until smooth

Add in the cold water and whisk until well combined

Bring to a simmer over low heat, then cook for 5-7 minutes or until the mixture thickens and bubbles form

Remove from heat and add in the whisked egg white and stir well

Cook for an additional minute, stirring constantly

Remove from heat again and stir in the unsalted butter or margarine, grated lemon zest, and freshly squeezed lemon juice until well combined

Serve over store-bought sorbet or cake, drizzling with the remaining 1/2 cup of lemon syrup.