Wonderful dessert sauce. Serve with gingerbread or cake.

Lemon Sauce I

white sugar

cornstarch

salt

nutmeg

water

butter

lemon

lemon, juiced

In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.


Remove from heat; stir in butter, lemon zest and lemon juice and serve.


My mother used to make a lemon sauce for gingerbread.  When I saw this recipe, I just had to try it.  I am so glad I did. This is a wonderful sauce for gingerbread! Thanks for the memories!

I had unexpected dinner guests the other night and needed a quick dessert. I had some Apricot Brandy Pound Cake (this site) in the freezer, but no ice cream or frozen topping. I had been intrigued with this recipe because of the nutmeg content, so I finally made it. I didn't have freshly grated, but used dried. It still came out wonderful. This sauce is soooo yummy. I know it would be great over ice cream, cake, bavarian cream, or whatever. You can make it as lemony as you want by increasing or decreasing the lemon juice.Thanks Ginger!

The best and easiest I have ever made wonderful with bread pudding.

Just like my mom use to make! I serve over bread pudding! I didn't have a lemon so I used concentrated lemon juice and omitted the rind. I'm sure it would be even more yummy with those ingredients!

very easy to make and delicious. I served it with warm gingerbread. a big hit.

This was so incredible!!! I served it with pound cake for a bridal shower and it was definitely the hit of the party! Light intensely lemony not overpowering and not too rich. I did double the amount of lemon juice and peel. Fantastic!

This is the best one I have ever tasted and is a great compliment to Bread Pudding.

Simply fantastic! I served this over cheesecake at a wedding reception. Everyone wanted the recipe and asked for seconds (and some thirds!). Thanks for a great recipe.

Very nice and simple. I prefer tart over sweet so next time I would increase the lemon juice a little and decrease the sugar (just by a TBS or two). I used the zest and juice from one large lemon for this recipe.

I didn't care for this - it wasn't as lemony as I would have liked and it was too thin.

lemon sauce i

Cook Time: 15 minutes

Total: 15 minutes

Servings: 3

Cost: $6.45 /serving

Author : GINGER P

Ingredients

Instructions

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