Prep 5 mins
Cook 5 mins
Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.
- 236.59 ml sugar
- 29.58 ml cornstarch
- 0.25 ml salt
- 59.16 ml butter
- 88.74 ml lemon juice
- 14.79 ml fresh lemon rind (grated)
- 473.18 ml boiling water
- 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.
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.