|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lemon dessert sauce is a rich, custard-like sauce with eggs, sugar, and fresh lemon juice. It's similar to lemon curd but thinner.
Serve lemon sauce over gingerbread cake, bread pudding, pound cake, or ice cream.
4-Ingredient Lemon Curd Recipe
- 2 large eggs, beaten
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2 tablespoons butter
In the top of a double boiler (or stainless steel bowl), combine the eggs and sugar. Whisk until smooth; add the lemon juice, zest, and butter. Stir to blend.
Place the pan or bowl over simmering water and cook for 10 to 12 minutes, or until the sauce coats the back of a spoon.
To test, dip a spoon in the sauce. With a finger, make a path down the back of the spoon. If the path is clear and no sauce runs into it, the sauce is done.
Serve lemon sauce over gingerbread, pound cake, or bread pudding.
Makes about 1 cups of lemon sauce.
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