Creamy Lemon Dessert Sauce

Pound Cake with Lemon Sauce
Pound Cake with Lemon Sauce. Diana Rattray
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 2 Cups (12 servings)
Nutritional Guidelines (per serving)
149 Calories
6g Fat
23g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 Cups (12 servings)
Amount per serving
Calories 149
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 16%
Cholesterol 31mg 10%
Sodium 127mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Protein 2g
Calcium 28mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lemon sauce is a sweet sauce thickened with an egg and some heavy cream. It's a custard-like sauce, but it's not overly rich.


  • 1 tablespoon flour
  • 1 cup sugar
  • 2/3 cup water
  • 1 egg
  • 2 teaspoons lemon (the peel, finely grated)
  • 1/3 cup lemon (the juice)
  • 1 tablespoon butter
  • 1/2 cup cream (heavy)

Steps to Make It

  1. Gather the ingredients.

  2. Combine flour and sugar in top of double boiler.

  3. With a whisk, beat in the water, egg, lemon peel, and lemon juice; cook over boiling water, stirring constantly, until thickened, about 10 to 15 minutes.

  4. Remove from the heat and add butter; refrigerate for about 1 hour, until well chilled.

  5. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until blended.

  6. Makes about 2 cups of dessert sauce.

  7. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.

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