Saturday Share: Lemon Sauce Recipe

Last week, I blogged on Smart Girls Read Romance about my Best Lemon Harvest Ever.

Darling Hubby and I had harvested a few dozen lemons from our tree in the backyard.

In that post, I gave my recipe for Fake Lemon Souffle.

A Reader asked, in Comments, if I had a recipe for Lemon Sauce. I did. In fact, if we want anything sweet, I make it at home so I control the ingredients.

That way, everything in what I make is a natural ingredient and not a bunch of chemicals that I can't pronounce which is what you'll find in cake mixes and other convenience foods from the supermarket.

I told the Reader that I'd publish my recipe today on SlingWords.So, for her, and anyone else who likes lemony desserts, here's my recipe for...

Lemon Dessert Sauce
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • a pinch of salt (about an eighth teaspoon)
  • 1 cup boiling water
  • 1 tablespoon unsalted butter
  • 1-2 teaspoons grated lemon zest
  • 4 tablespoons fresh lemon juice (not that bottled stuff!!)
Note: If you don't want a strong lemon taste, use only 3 tablespoons of juice.

  • In a large saucepan, use a large whisk to stir together the sugar, cornstarch, and salt.
  • Slowly whisk in the cup of boiling water, taking care not to splash it onto you.
  • When totally combined, simmer the sauce over low heat until it thickens.
  • Stir frequently to keep it from scorching.
  • When thickened and glossy, remove the pan from heat and stir in the butter, lemon zest, and lemon juice. Mix well.
  • Serve warm over my Fake Lemon Souffle, pound cake, crispy waffles, crepes, or anything else you can think of.
  • Refrigerate any leftover sauce. When you wish to serve again, heat the sauce either in a pan or in the microwave.
Takeaway Truth

Back in the day when my Mom and other women of her generation cooked everything from scratch, it was common to have such sauces stored in the refrigerator, ready to be reheated and served with pound cake when company dropped in for coffee.


  1. This sounds great! I always have an abundant lemon harvest. Does the sauce freeze well?

  2. Since this recipe makes slightly more than 1 cup, there usually isn't much leftover. However, if you do have some left that you want to freeze, you can. With sauces using cornstarch as the thickener, the trick is to defrost completely and reheat gently. When it's warm, use a whisk to stir gently.