|Nutrition Facts (per serving)|
|Servings: 6 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 2mg||8%|
|*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.|
Lemon lovers, rejoice. We have a delicious sweet and tangy sauce that you can use in almost any dessert capacity. This fresh lemon sauce couldn't be easier and takes less than 30 minutes to make with seven simple ingredients, which are most likely already available in your kitchen. Moreover, this sauce is perfect year round. It's refreshing, evoking thoughts of spring and summer into your home, and that makes it especially gratifying to serve family and friends during the winter months.
Lemon zest helps add to the tart lemon flavor of the sauce, while butter creates a depth of flavor and some richness. This sauce is a good way to add a dash of sweet-tart flavor to a stack of morning pancakes, sliced pound cake, gingerbread, ice cream, and more.
Gather the ingredients.
In a saucepan, combine sugar, cornstarch, and kosher salt. Add boiling water and whisk to blend.
Place pan over medium heat and cook, stirring constantly until mixture is thick and clear.
Stir lemon zest and lemon juice into sauce.
Whisk butter into sauce, a little at a time.
How to Store and Freeze Lemon Dessert Sauce
- This lemon sauce will thicken as it cools down. Store it in a glass or plastic container with a lid in the refrigerator. It will keep there for eight to 10 days. Reheat and serve warm.
- Technically, you can freeze this sauce. However, some of that creamy texture will suffer once it's frozen and then thawed. It's easier and will taste better to just make another batch.
What's the Difference Between Lemon Sauce and Lemon Curd?
These two items have many ingredients in common but not their texture; and therefore, their use is slightly different. Simply put, lemon sauce is thinner and pourable, while lemon curd, which contains egg yolks, is thicker and spreadable. Lemon curd is thicker and is often used for fillings in pies, bars, or cakes.