Organic lemons were on sale this week, so it seemed like a good time to make some lemon sauce for the freezer. If I’m zesting citrus fruit, I’ll only use organic. Organic lemons may not look as pretty as their non-organic counterparts, but they sure have a lot of flavour.
This sauce can be used to enhance many desserts such as pound cake, bread pudding, gingerbread, or cheesecake.
3/4 cup white sugar
5 teaspoons cornstarch
1/4 tsp. salt
1 1/2 cups boiling water
1 heaping tablespoon finely grated lemon zest
3 tablespoons fresh-squeezed lemon juice
1 tablespoon butter
Combine the sugar, cornstarch and salt in a small saucepan. Add boiling water and cook, stirring constantly, until mixture is thick and clear. Stir in lemon zest, juice and butter. Serve warm over a cake, dessert, or bread pudding.
Makes about 2 cups of sauce. Freezes well.
