Try this versatile lemon sauce on warm gingerbread, vanilla frozen yogurt or a pile of fresh berries.

Ruth Cousineau
Source: EatingWell Magazine, November/December 1998

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Recipe Summary

total:
10 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

38 calories; proteing; carbohydrates 9.3g 3% DV; exchange other carbs 0.5; dietary fiber 0.1g; sugars 8.6g; fat 0.3g 1% DV; saturated fat 0.2g 1% DV; cholesterol 0.9mg; vitamin a iu 10.4IU; vitamin c 3.3mg 5% DV; folate 1.6mcg; calcium 1mg; ironmg; magnesium 0.5mg; potassium 8.5mg; sodium 0.3mg; thiaminmg.