Easiest Lemon Dessert Sauce
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Easiest Lemon Dessert Sauce is sweet, tart, and tangy. It makes a great topping for cake, bread pudding, ice cream, and pancakes, and this recipe is so simple to make!
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Easiest Lemon Dessert Sauce
Lemon desserts are my most favorite, even over chocolate. I know, who does that?
Lemon makes me think of spring and with the cold weather we’ve been having, I wanted something to cheer me up. (I know, I know. Cold in the South is nothing compared to cold in the north. But, I hate even 30-degree weather!)
This is truly an easy recipe to make. It took me less than ten minutes from the beginning until I had the finished luscious lemon sauce ready to eat. This sauce is not a curd. Therefore, it doesn’t contain eggs. Additionally, it doesn’t have
Uses for Sauce
Easiest Lemon Dessert Sauce is great served warm over pound cakes and angel food cakes. Perk up vanilla ice cream with it. As well, it’s great over homemade pancakes with fresh strawberries.
Specifically, I made this sauce for my Dunkin Donuts Bread Pudding recipe for a birthday brunch. Served with bread pudding and fresh strawberries, it was gone in minutes.
More amazing sauce recipes:
More delicious dessert recipes:
- Trisha Yearwood’s Lemon Pound Cake
- Cinnamon Spiced Bread Pudding with Butter Sauce
- Dark Chocolate Bread Pudding
Easiest Lemon Dessert Sauce
Ingredients
- 1 teaspoon lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon orange juice
Instructions
- Bring lemon rind, lemon juice, sugar, and cornstarch to a boil in a saucepan over medium heat.
- Stir constantly.
- Reduce heat to simmer and cook 2 to 3 minutes or until sauce is thick.
- Remove from heat and stir in 1 teaspoon orange juice.
- Serve warm.
- Refrigerate up to 1 week.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Do you pour the glaze over the just out of oven pound cake, or wait until the cake cools?
I have done it both ways and I prefer when the cake is hot. It’s soaks into the cake better.
I loved the tangy lemon flavor an, but it only made 1/2 cup not the 1 cup the recipe states.. I drizzled it cold the over a floating lemon pudding and it was still delicious. Thinning it with a bit of water next day did not change the flavor.
Did anyone else have an issue with the amount made?
Every time you buy lemons take one and zest in one tub juice in another freeze until you have enuf to make amount you use or for when you don’t have fresh or make lemoncello keeps ages will make great sauce
Would this be good putting over blueberry pies
Yes
Really liked the lemon sauce. I didn’t have orange juice, and used arrowroot in place of cornstarch. I usually make my lemon sauce with a cooked lemon pudding mix, that I thin down, this is easier and so lemony!
This is so delicious and very easy to make. My whole family loved it and wants more! I’m going to make a chocolate cake with coconut and mango buttercream with the lemon sauce as a filling. Thank you for the amazing recipe!
I’m so happy you liked it. Thanks for your kind words!
I can’t wait to try this- just wondering if I can keep this at room temperature or refrigerate this for a couple of hours. If I refrigerate it and it gets thick, is there some way that I can thin it a little bit? Thank you!
Refrigerate and you can heat in the microwave
My mother always served lemon sauce with her warm gingerbread cake. Yumm
My use to make this when I was a kid and I am 59 now. She never put lemon zest or OJ in it and it turned out perfect. So if you do not have those 2 ingredients, no biggie it stills turns out so good. And a big NO to adding flour instead of startch. It is a sweet sauce not a gravy. The texture will be aweful.
Can you substitute corn starch for something else, like flour?
flour will thicken it but will leave it ‘milky’ looking not clear. Corn starch leaves it clear
Can the lemon one be served cold? Does it stay as good?
Thanksss
It can but it’s thick when it’s cold