Creamy Lemon Dessert Sauce

Pound Cake with Lemon Sauce
Pound Cake with Lemon Sauce. Diana Rattray
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 2 Cups (12 servings)

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

What You'll Need

  • 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)

How to Make It

  1. Combine flour and sugar in top of double boiler.
  2. 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.
  3. Remove from the heat and add butter; refrigerate for about 1 hour, until well chilled.
  4. Just before serving, beat heavy cream until stiff peaks form; fold into the lemon sauce until blended.
  5. Makes about 2 cups of dessert sauce.
  1. Serve over pound cake, angel food cake, gingerbread, bread pudding, or other desserts.

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Nutritional Guidelines (per serving)
Calories 149
Total Fat 6 g
Saturated Fat 3 g
Unsaturated Fat 2 g
Cholesterol 31 mg
Sodium 127 mg
Carbohydrates 23 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)