Lemon Sauce


Easy, tart, rich, and smooth … this quick sauce is great on everything from Gingerbread to pound cake. SAM

1/2 cup granulated sugar
2 tablespoons cornstarch
Dash of salt
1 cup hot water
2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons butter

In a medium saucepan combine the sugar, cornstarch, and salt. Stir in the water and boil, stirring constantly, until clear and thickened. Add the lemon zest, juice, and butter. Serve warm or cold.
Makes 1 1/2 cups

Adapted from Emily’s cookbook All-American Comfort Food.


One Response to Lemon Sauce

  1. Almostgotit says:

    Also good on fingers. Or dripped, directly from spoon, into mouth.


    Well, yes, of course. I first tasted Lemon Sauce before I have conscious memory of words, and I can still conjure up the sensation. All children should grow up with good cooks.

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