This versatile lemon sauce is also great over bread pudding, gingerbread or waffles.
Combine sugar, lemon zest and cornstarch in a small saucepan. Gradually whisk in lemon juice and water. Bring to a boil, whisking constantly. Simmer until slightly thickened. Remove from the heat and whisk in butter. Serve over pound cake.
3 other carbohydrate