Wow, I was pleasantly surprised here! I usually use James Beard's hard sauce recipe with my bread pudding (with his substitute of lemon juice for whisky or whatever), but didn't feel like hunting down my cookbook so did a quick search online for a lemon sauce. I didn't have the rind so threw in an extra TB or so of lemon juice and what a lovely flavor! Lemony and sweet but not-too-sweet. Would definitely use again!
I was looking for a lime sauce recipe and couldn't find one, so I made this recipe with limes instead of lemons. Absolutely delicious as a topping for cheesecake. I used two limes, since they are so much smaller than a large lemon, and it worked perfectly. I did strain out the rind after simmering, but only because I didn't like the looks of the green rind. Not too tart, not too sweet. Really good.
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 Old Fashioned Boiled Sultana Cake.
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!