Try this versatile lemon sauce on warm gingerbread, vanilla frozen yogurt or a pile of fresh berries. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau



  • Combine sugar, lemon zest and cornstarch in a small saucepan. Gradually whisk in lemon juice. Bring to a boil, whisking constantly; cook, still whisking, until slightly thickened, about 30 seconds. Remove from heat and whisk in butter. Serve warm.


Nutrition Facts

38 calories; 0.3 g total fat; 1 mg cholesterol; 9.3 g carbohydrates; Full Nutrition