Lemon Dessert Sauce

Lemon Dessert Sauce

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Yield: 1cup

    • About This Recipe

    “I love this sauce on gingerbread or fresh fruit, especially strawberries. It is also good on pound cake and ice cream.”

    Ingredients

  • 1/2 cupsugar
  • 4teaspoonscornstarch
  • 1cupboiling water
  • 1/4 cupfresh lemon juice
  • 2tablespoonsbutter
  • 1grated lemon, rind of
  • 1pinchsalt

    • Directions

  • Mix sugar and cornstarch in a small saucepan.
  • Stir in boiling water and lemon juice.
  • Bring to a boil, stirring constantly.
  • Boil 3 minutes until clear and thick.
  • Remove from heat and stir in butter, lemon rind and salt.

    • Reviews

  • “A nice, simple sauce.Good on poundcake, just as she said!:)Easy to make.”

  • “Simple and delicious – this has the perfect sweet/tangy balance that you want in a lemon sauce and is yummy on just about anything! Thanks very much for posting.”

  • “Used this sauce on recipe #321499 & it was exactly what I was looking for.Perfectly tart with fresh squeezed lemon juice, it complimented the pound cake nicely.I made just as written without any trouble thickening.Thank you for posting, Andrea.I’ll be coming back to this recipe again.”

  • “Excellent – served it over Recipe #43709.I chose this sauce because it had the most lemon juice compared to the amount of sugar and I wanted a very lemony tart sauce.I actually added 1 t more cornstarch because I always have trouble with cornstarch not thickening.Thanks for posting!”

  • “A great sauce and very easy to make.I made this to top off Recipe #170361.It made a good cake fantastic.”

  • “I just finished making this sauce & it is very good.I read the reviews before making it & the second review thought the cornstarch was too much in the recipe.Well I tried it with the lesser amount & had to add more.I will go directly by the recipe next time.This is a wonderful light sauce.Thanks for sharing.”

  • “I think there’s too much cornstarch in here, the sauce thickened up so fast and was not pourable at all, had more of a spreadable texture to it.I would cut the constarch down to 2 1/2 teaspoons, and just keep it over a low flame constantly stirring until it got the right consistency.It’s basically a good sauce, just needs to be more “saucy”.”

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