Lemon Sauce
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 Tiramisu, Lemon Bread, Lemon Cheesecake Mousse, Lemon Coconut Macaroon Cookies, Lemon Pound Cake Muffins and Lemon Bars.
Try this Peanut Butter Magic Shell.
Are you a fan of lemon desserts?
Lemon Sauce
Ingredients
- ½ cup sugar
- 2 tbsp cornstarch
- ¾ cup water
- 1 tbsp lemon zest
- ¼ 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
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Delicious and easy to make.
I agree it is very good, just never give up mixing I was about to give up when it turned into delicious thick syrup
This recipe has been in my family for at least three generations. Somewhere along the line this sauce got tagged with the name “Silk.” My grandmother, my mother, and I always served this over my grandmother’s recipe of persimmon pudding. Wonderful dessert!
I was wondering if this could be canned so I could put it up in jars and give out as gifts
I have never canned before so I’m not sure!
It was just like I remembered as a kid!!!