This lemon sauce recipe is just delicious. It is a perfect blend of tangy and sweet.
This velvety lemon concoction is actually a very versatile dessert sauce.
It tastes wonderful drizzled over dessert recipes like cake, bread puddings, ginger bread and cheesecake. Just use your imagination to find more ways to serve this luscious sauce.
Personally, I love it so much, I don’t know if I care if I have anything to drizzle it over. My fingers, maybe?
The recipe has just a few ingredients and it’s really easy to make. Basically you just place everything in a pot and bring it to a boil. Then cook it for a bit. Watch it closely though so it doesn’t burn.
How to Zest a Lemon
If you are newer to baking you might not be familiar with lemon zest. It’s the orange outer layer of the rind. When you zest a lemon, you just want to grate that outer yellow layer.
Don’t go down to the white part of the rind below. It is bitter and you don’t want that in your pudding. Here is what you want:
Lemon Sauce Recipe
Ingredients
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 1/2 cup water
- 1 1/2 teaspoons butter
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons lemon zest, grated
Instructions
- In a small saucepan mix sugar and cornstarch together. Gradually stir in water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir in remaining ingredients.
- Keep hot until time to serve. Serve over gingerbread, bread puddings, cheesecake or cakes. Makes 2/3 cup
Nutrition
Tips and Variations:
- The zest of the lemon is the yellow part of the rind, finely grated.
- You can make an wonderful orange sauce by simply replacing the lemon juice and zest with orange juice and orange zest. I think that would be an amazing dessert and something quite different.
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Our lemon sauce is perfect served over lemon cheesecake squares.
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