|Nutritional Guidelines (per serving)|
|Servings: 2 Cups (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||3%|
|*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 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.
Related Recipe: Easy Lemon Dessert Sauce With Cornstarch
- 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)
Gather the ingredients.
Combine flour and sugar in top of double boiler.
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.
Remove from the heat and add butter; refrigerate for about 1 hour, until well chilled.
Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until blended.
Makes about 2 cups of dessert sauce.
Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.