Simple Lemon Dessert Sauce

Simple Lemon Dessert Sauce

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 sometimes not look as pretty as their non-organic counterparts, but they often have a lot more flavour.

This sauce can be used to enhance many desserts such as pound cake, bread pudding, gingerbread, or cheesecake.

Yield: about 2 cups of sauce


  • 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


  1. Combine the sugar, cornstarch and salt in a small saucepan.
  2. Add boiling water and cook, stirring constantly, until mixture is thick and clear.
  3. Stir in lemon zest, juice and butter.
  4. Serve warm over a cake, dessert, or bread pudding.

Freezes well.

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Shot Glass Lemon Meringue Pie
Shot Glass Lemon Meringue

Warm Cinnamon Turmeric Milk and Tropical Turmeric Smoothie
Tropical Turmeric Smoothie

About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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