Lemon Dessert Sauce For Two Recipes

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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

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.

EASY FRESH LEMON DESSERT SAUCE



Easy Fresh Lemon Dessert Sauce image

This simple lemon sauce is ridiculously easy, and it is wonderful on many desserts like pound cake, gingerbread, or bread pudding.

Provided by Diana Rattray

Categories     Dessert     Sauce

Time 25m

Number Of Ingredients 7

1/2 cup sugar
1 rounded tablespoon cornstarch
1/4 teaspoon kosher salt
1 cup boiling water
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon cold butter, cut into small pieces

Steps:

  • Gather the ingredients.
  • In a saucepan, combine sugar, cornstarch, and kosher salt. Add boiling water and whisk to blend.
  • Place pan over medium heat and cook, stirring constantly until mixture is thick and clear.
  • Stir lemon zest and lemon juice into sauce.
  • Whisk butter into sauce, a little at a time.
  • Serve sauce warm over dessert, pound cake, pancakes , or bread pudding . Enjoy.

Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Cholesterol 3 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 35 mg, Sugar 8 g, Fat 1 g, ServingSize About 1 1/2 Cups (3-6 servings), UnsaturatedFat 0 g

LEMON DESSERT SAUCE FOR TWO



Lemon Dessert Sauce For Two image

Make and share this Lemon Dessert Sauce For Two recipe from Food.com.

Provided by Lennie

Categories     Sauces

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons white sugar
1 teaspoon cornstarch
1/4 cup cold water
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon, rind of
1 dash salt
1 1/2 teaspoons butter (or margarine, but butter will give a better taste)

Steps:

  • In a one-cup glass measuring cup, mix sugar and cornstarch together; then whisk in water, lemon juice, lemon peel and salt.
  • Microwave uncovered on High, stirring every 30 seconds, until sauce is thickened and boiling; it will take 1 to 2 minutes.
  • Add butter and keep stirring until sauce is smooth.
  • Serve sauce warm over gingerbread, bread pudding, or any type of plain cake.

LEMON SAUCE II



Lemon Sauce II image

This is a tasty lemon and honey sauce that can be served with cakes and other desserts. Pineapple juice may be used in place of the orange.

Provided by MELLY343

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 cup orange juice
1 ½ tablespoons arrowroot powder
2 tablespoons lemon juice
⅓ cup honey
2 teaspoons lemon zest

Steps:

  • In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 14.3 g

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

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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