Simple Egg-Free Lemon Dessert Sauce Recipe

Lemon Zest for Dessert Sauce
Diana Rattray
Prep: 6 mins
Cook: 5 mins
Total: 11 mins
Servings: 24 servings
Nutrition Facts (per serving)
31 Calories
0g Fat
7g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 31
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Sodium 7mg 0%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 0%
Protein 0g
Calcium 3mg 0%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy lemon sauce to make, and it tastes great on so many desserts. Use fresh lemons for the very best flavor. It is incredible drizzled over a bread pudding or slices of gingerbread cake.


  • 1 1/2 cups boiling water
  • 3/4 cup granulated sugar
  • 5 teaspoons cornstarch
  • Dash of salt
  • 1 heaping tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon butter

Steps to Make It

  1. Put the water in a medium saucepan and place the pan over high heat. Bring to a boil.

  2. In a bowl combine the granulated sugar, cornstarch, and salt; blend well. Add the sugar mixture to the boiling water and reduce the heat to medium-low. Cook, stirring constantly until the mixture is thick and clear.

  3. Remove from the heat and stir in lemon zest, lemon juice, and butter.

  4. Serve the sauce warm over slices of pound cake or Bundt cake or drizzle over gingerbread, bread pudding, or pancakes.

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