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.
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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.
Try this Peanut Butter Magic Shell.
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
Randa Williams says
I made this just as directed. It’s yummy. It is more like a pie filling or a pudding and that’s ok. It’s delicious!!
Jessie says
Love it!! My mother-in-law asked me to make a sauce to go with chocolate cake. I’ve never made a desert sauce before. I came across this recipe and got my hubby to try it and I got two thumbs up! It’s awesome!
Kristi says
The flavor is very adequate…and certainly versatile. However, I must agree with other reviewers, it turns out WAY too thick 🙁
I doubled the recipe, and used the same amount of Clear-Gel as cornstarch (typically the same volume of Clear-Gel I use, thickens **less** than cornstarch for me). I ended needing to add 1/2 cup more water (for a doubled recipe), another tablespoon of lemon juice, and another teaspoon of lemon zest.
If I hadn’t added the extra water & juice, it would have been thicker than a typical pudding or pie filling (more like peanut butter)…and even after adding the liquids, it was certainly not ‘pourable’.
Flavor tip…adding around 1/4 teaspoon of vanilla, and a tiny blip of almond extract (around a scant 1/8th of a teaspoon), turned a really good flavor into a memorable one.
Sherron says
Delicious over warm gingerbread. Many compliments!!!!
Johnnie Gray says
I love food lam going to make pie for Thanksgiving my family