Lemon Sauce

  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Serves: 10,Yield: 1topping for bread pudding

    • About This Recipe

    “Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.”

    Ingredients

  • 1cupsugar
  • 2tablespoonscornstarch
  • 1dashsalt
  • 4tablespoonsbutter
  • 6tablespoonslemon juice
  • 1tablespoonfresh lemon rind( grated)
  • 2cupsboiling water

    • Directions

  • Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
  • Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
  • Stir in remaining ingredients.
  • Keep warm till ready to serve.

    • Reviews

  • “I needed a quick dessert topping for my pound cake and this was the perfect choice. what a wonderful recipe.Even my mom was impressed.”

  • “WOW… this was wonderful!I served it over angel food cake with strawberries and blueberries.My husband also had some over vanilla ice cream and said it was great.I made it ahead of time and just reheated it… it was awesome!”

  • “Absolutely fabulous!This delicate Lemon Sauce was exactly what I was seeking to top my bread pudding. It was a lovely balance of sweetness and tartness. It makes about 2 cups though; so if you only need a small amount, I advise halving all the ingredients.”

  • “I made this and used as a dressing over a fresh fruit salad of blueberries, strawberries, kiwi, and bananas.It was really yummy!I would add a little more cornstarch next time just to thicken a bit more.I had alot left over, so I’m trying to freeze it..hope it works 😉 Thanks for sharing your recipe.”

  • “A simple and delicious recipe.I made this with Spelnda in place of the sugar.Served it over recipe #126053.”

  • “Wow, Darlene!!!!!!!Simply delicious… and I mean simple and DELICIOUS!!I served this over Grandma Brown’s Gingerbread # 40560.What an incredible combination.My daughter and son-in-law are addicted.This would be great served over so many dishes.Thanks for another wonderful recipe.”

  • “Wow,this sauce is good to eat all by itself.But I did make a gingerbread and used this over it.Fantastic!I left out the lemon rind and added about 1/2 tsp of lemon extract instead,very good!”

  • “I loved the taste of this sauce.I needed something light to put on an angel food cake.It was really easy to make.I did let it cool off a little before putting it on the cake because I was pouring it on the whole thing at once.A definate keeper!”

  • “I had a (gasp) store-bought cake tonight, and I wanted to dress it up a little, but didn’t have much on hand.I found this recipe and it was PERFECT!!!!!I had everything on hand, it was super fast and easy to make, wonderful!!Thanks for sharing!”

  • “My gosh, Girl, this sauce is yummie!Just awful easy to mix up and the taste is delightful.I topped angel food cake with it and oh that sauce really dolled it up!You definitely posted a keeper here!Thanks a bunch,Laudee C.”

  • “This is a recipe my mother used, many years ago,to make lemon sauce for bread-type puddings. I am very happy to find the recipe agan as I loved it as a child.Thank-you!”

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