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
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Save To Your Recipe BoxIngredients
- 1 teaspoon grated lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup 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
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Perfect sauce
Not sure what went wrong. VERY VERY sour. Couldn’t eat it.
Did you add the sugar?
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.
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!