Lemon Dessert Sauce

"I love this sauce on gingerbread or fresh fruit, especially strawberries. It is also good on pound cake and ice cream."
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
Ready In:
1 cup




  • 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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  1. Julesong
    A nice, simple sauce. Good on poundcake, just as she said! :) Easy to make.
  2. redwine
    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.
  3. Mirj2338
    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".
  4. orfanella
    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.
  5. barba day
    I found this sauce to have great flavor, but I would surely increase the cornstarch, which makes a very very thin sauce. I doubled the cornstarch the second time around and it turned out wll.


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