Lemon Sauce is tangy and sweet! Serve over ice cream, cake, bread pudding or pancakes.
Is there anything more like summer than the sweet, tart flavour of lemon? I made a Lemon Sauce for desserts and it is to die for! I wanted to grab a spoon and eat it from the jar.
Lemon Sauce
This Lemon Sauce is a dessert topping. I know they have lemon sauce for chicken, but this recipe isn’t one of them. I’ll make one down the road for the blog.
What I love about this Lemon Sauce is how versatile it is. Use it for ice cream, cakes, cheesecake or whatever dessert you are baking. Add a little sweet sunshine!
How to Make Lemon Sauce
To start, stir together sugar and cornstarch in a saucepan. Place it on the stove over medium heat and gradually stir in water. Cook until the mixture starts to boil and then leave it boil for one minute. Remember to be stirring constantly during this entire process so there is no lumps and it doesn’t burn. Remove the pot from the heat.
Then stir in lemon zest, lemon juice and butter. Let it cool at room temperature before serving. It will thicken up as it cools. It tastes best served warm.
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I stored mine in a jelly jar, but a plastic reusable container would also work. It makes about 1 cup of sauce.
You can store it in the fridge for up to 10 days. I recommend heating it a little in the microwave before serving.
I made lemon ice cream sundaes for my daughters. They loved them. I know that’s not a typical sundae topping, but it worked well.
Craving more lemony goodness? Try my Lemon Bread, Lemon Cheesecake Mousse, Lemon Coconut Macaroon Cookies, Lemon Pound Cake Muffins and Lemon Bars.
Are you a fan of lemon desserts?
Lemon Sauce
Tangy and sweet! Serve over ice cream, cake, bread pudding or pancakes.
Ingredients
- 1/2 cup sugar
- 2 tbsp cornstarch
- 3/4 cup water
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 2 tbsp butter
Instructions
- Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine. Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.
- Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm.
Notes
Store covered in the fridge for up to 10 days.
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Nutrition Information:
Yield: 4 Serving Size: 1/4 cupAmount Per Serving: Calories: 559Total Fat: 26.9gSaturated Fat: 6.8gTrans Fat: 0.1gUnsaturated Fat: 15.6gCholesterol: 65.1mgSodium: 395.9mgCarbohydrates: 62gFiber: 1.8gSugar: 38.1gProtein: 18.6g
Miz Helen says
Oh my goodness this looks amazing! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday!
Miz Helen
Bee says
Something is WRONG with your recipe. I made it exactly as you instructed and it was way too thick. When I tried serving it on gingerbread, it was so thick it was like solid clumps of gelatin.
I think the problem may be using 2 tablespoons of corn starch. Maybe it should be 2 teaspoons instead. There’s not much liquid (a bout 1 cup) to be using 2 tbsp. I looked at some other recipes and they used a lot less corn starch. Hope this saves others from making this mistake.
Kerry says
I love anything lemon. This is tangy and sweet and so delicious!!!! Thank You!
amy says
I wish I’d read the reply above. The 2T is way too much. The whole thing was a clumpy mess on top of ice cream.
Patti Corkell says
Lemon sauce sounds great. Do you also have a recipe for a Vanilla sauce? My mom used to make vanilla sauce but I lost her recipe.
Thank you.
Stacie says
Hi Patti, I don’t unfortunately, but it’s on my list of recipes to make for the blog!
Sandra says
These recipes on line that I’ve tried have been half failures and half success. Someone needs to verify that the amount of ingredients and instructions are correct. I’m tired of wasting food and money trying something that will end up a mess. I will try this and hope it will come out correct.