Try this versatile lemon sauce on warm gingerbread, vanilla frozen yogurt or a pile of fresh berries.
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.
1/2 other carbohydrate