Recipe Image

Warm Lemon Sauce

  • 10 m
  • 10 m
Ruth Cousineau
“Try this versatile lemon sauce on warm gingerbread, vanilla frozen yogurt or a pile of fresh berries.”


    • 1 cup sugar
    • 1 tablespoon freshly grated lemon zest
    • 1 tablespoon cornstarch
    • ¾ cup lemon juice
    • 2 teaspoons butter


  • 1 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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