Dessert Citrus Sauce Recipes

DESSERT CITRUS SAUCE

Dessert Citrus Sauce image

Make and share this Dessert Citrus Sauce recipe from Food.com.

Provided by ladyroseofrohan

Categories Sauces

Time 15m

Yield 9 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup sugar
1 tablespoon cornstarch
2/3 cup water
2 tablespoons butter
2 tablespoons orange juice
1 tablespoon orange peel, grated
2 teaspoons lemon juice

Steps:

In 1 quart saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Cook over medium heat, stirring often until boiling.
Boil 1 minute, stirring constantly. Remove from heat.
Stir in butter, juice, and peel until butter is melted. Serve warm.

LEMON DESSERT SAUCE

Lemon Dessert Sauce image

I love this sauce on gingerbread or fresh fruit, especially strawberries. It is also good on pound cake and ice cream.

Provided by Andrea

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup sugar
4 teaspoons cornstarch
1 cup boiling water
1/4 cup fresh lemon juice
2 tablespoons butter
1 grated lemon, rind of
1 pinch salt

Steps:

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.

LEMON DESSERT SAUCE

Lemon Dessert Sauce image

While this sauce makes a wonderful topping for angel food cake, it's also great as a glazed for roasted chicken with some thyme or rosemary...or swirled in to a homemade cheesecake.-Connie Jurvevich, Atmore, Alabama

Provided by Taste of Home

Categories Desserts

Time 17m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

2 large eggs
3/4 cup sugar
2 tablespoons butter
1/2 cup lemon juice
1 tablespoon grated lemon zest
Angel food or pound cake

Steps:

In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake.

Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 90mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

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