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 Iced Lemon Pound Cake, Lemon Tiramisu, Lemon Bread, Lemon Cheesecake Mousse, Lemon Coconut Macaroon Cookies, Lemon Pound Cake Muffins and Lemon Bars.
Try this Hot Fudge Sauce and Peanut Butter Magic Shell.
Are you a fan of lemon desserts?
Lemon Sauce
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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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Easy to make. Versatile. Delicious!
I’m an 82-year-old “cooking grandpa” and, fortunately, I get to cook supper for my three teenage grandchildren and their parents once a week without fail. I enjoy exposing the kids to “forgotten culinary experiences of the past”–such as southern spoon bread (a version of cornbread that’s very moist and “spooned” from the baking dish onto your plate and eaten with plenty of butter), “ice box cake” (graham crackers layered with pudding and kept in the fridge for two days till the pudding and crackers form one moist mass)–and one of my favorites, gingerbread cake with warm lemon sauce (at one time called “cottage pudding.”) My recipe for the sauce is identical to this one–a very old recipe that I’ve used for half a century and easy. It used to be called “Hadden Hall gingerbread” for some obscure reason. The kids love all those things and it keeps me practiced in cooking and baking. My gingerbread recipe is probably even older: no sugar! It’s 1 1/4 cups molasses, 3/4 cup of hot, strong coffee and heavily spiced with a teaspoon each of cinnamon, cloves and ginger. Sometimes I make lemon icing for it instead of the sauce, but the sauce seems best over the warm gingerbread, and it’s more of a novelty.
Remembering my gram at Christmas brought back memories of her bread pudding with lemon sauce. Chose this sauce recipe and went right out and made it. Her pudding puffed up over top of the dish and was golden brown! My whole house is FILLED with the aroma! Sauce is very close to gram’s. Thanks for sharing! I gave it a 5 star rating because only the best can sit atop gram’s bread pudding! She cooked for the Lions Club for many years and I’d head to the club house every Monday after school. She replaced her mother who retired after 25 yrs. cooking for them. She died in 1999, called me Suzy Q, worn an apron and had hugs for everyone! Still missing her!
Great sauce to accompany a lemony mousse cheesecake.
I think something is off about this recipe either the tablespoons for the cornstarch is too much and you meant teaspoons or this is meant for more water and more lemons I found the sauce to be really thick and the lemon flavor to be very light. I added three lemons which was the equivalent of 3/4 cup of lemon juice and it still is light on the flavor and very thick. Which makes the butter kind of almost unnecessary but it does give it a buttery flavor and I ended up using half the butter listed because again the sauce was so thick from the get-go.
Delicious & easy to make
Easy to make and great on pancakes
Great flavor. I made the sauce with the microwave, cooking it for 30 seconds intervals 3-4 times, stirring after each 30 seconds. It was very smooth. Delicious on lemon cake.
It was just like I remembered as a kid!!!
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!
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!
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