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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What is the purpose of 1 tsp Orange juice ?
I had to look up what cornstarch is (in Australia it is sold as cornflour, do not confuse with maize flour). I used lemonade lemons and the sauce came up great. Love how quick and easy this recipe is.
Is this recipe safe for canning via hot water bath? I would think so since no butter. Thoughts?
Honestly, I don’t can so I’m not sure.
This was wonderful over ginger bread just like my Mom and Grandmother served it thank you
Very nice, very easy.
Awesome sauce! –
I substituted truvia for the sugar – it turned out great. serviced with sugar free limoncello cake and a strawberry/blackberry mix. it got raves!
This works pretty good. I substituted some lemon marmalade for the zest and sugar along with arrowroot starch instead of cornstarch since I didn’t want to make a run for lemon zest and cornstarch. It worked very well on top of breadpudding.