Total Time
Prep 5 mins
Cook 10 mins

This sauce is good spooned over a variety of desserts. I especially like it on Laura's Gingerbread or spooned over blueberry version of Fresh Peach Cobbler (Or Berry Cobbler).

Ingredients Nutrition


  1. In a medium-size, heavy saucepan, combine the sugar, cornstarch, and salt.
  2. Mix well and then gradually stir in the water.
  3. Cook the mixture over low heat until bubbly and thick, stirring constantly.
  4. In a small bowl, beat the egg yolks until frothy.
  5. Then, stirring constantly, add a few tablespoons of the hot sugar mixture to the yolks.
  6. Stirring constantly, pour the egg mixture into the hot sugar mixture and continue to cook, stirring, for 1 minute.
  7. Remove the pan from the heat.
  8. Add the butter and lemon rind and juice.
  9. Stir until well blended.
  10. Serve the sauce hot or cold.
  11. Keeps in a tightly covered container in the refrigerator for up to 1 week.


Most Helpful

I made this to serve over gingerbread. The sauce was super easy to make and tasted delicious over my warm gingerbread.

Dreamgoddess October 05, 2002

I made this recipe to pour over chicken that I had browned and cooked and the last few minutes of cooking, I poured the sauce over the chicken. Soooo goood!

Doreen Singer June 22, 2002

I made this lemon sauce to serve with Angel Food Cake. Very good, not too tart. Actually quite sweet. Will make again

Truffle Lady46 April 19, 2010

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