Lemon Dessert Sauce
photo by Tinkerbell
- Ready In:
- Mix sugar and cornstarch in a small saucepan.
- Stir in boiling water and lemon juice.
- Bring to a boil, stirring constantly.
- Boil 3 minutes until clear and thick.
- Remove from heat and stir in butter, lemon rind and salt.
Questions & Replies
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This recipe is more of a tart lemon sauce, which is what I was looking for. I made it to serve with homemade gingerbread. Super quick to put together. Reading other reviews, saying they upped the cornstarch amount, I added a bit more. I used 5 tsp total. Worked great ! I will use this sauce on other desserts as well.
I think there's too much cornstarch in here, the sauce thickened up so fast and was not pourable at all, had more of a spreadable texture to it. I would cut the constarch down to 2 1/2 teaspoons, and just keep it over a low flame constantly stirring until it got the right consistency. It's basically a good sauce, just needs to be more "saucy".
I love lemon! So after purchasing a lemon sponge pie at a local farmer's market, I was disappointed that it had very little lemon flavor. I decided to top the pie with a lemon sauce and in searching, found this recipe. It's delicious! The reviews vary from too thin to too thick. I think this could be due to how people measure the cornstarch...level, rounded or heaping teaspoon. My lemon produced slightly more than 1/4 cup of juice so I used 5 tsps., slightly rounded. The sauce is just right in consistency for serving now. If it becomes too thick after being refrigerated, I'll add a bit more lemon or lime juice, depending what I have in the fridge.