Wonderful dessert sauce. Serve with gingerbread or cake.

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Recipe Summary

cook:
15 mins
total:
15 mins
Servings:
12
Yield:
1.5 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.

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  • Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Nutrition Facts

46 calories; protein 0.1g; carbohydrates 10g 3% DV; fat 1g 2% DV; cholesterol 2.5mg 1% DV; sodium 31.4mg 1% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2003
My mother used to make a lemon sauce for gingerbread. When I saw this recipe I just had to try it. I am so glad I did. This is a wonderful sauce for gingerbread! Thanks for the memories! Read More
(78)

Most helpful critical review

Rating: 2 stars
11/08/2014
I didn't care for this - it wasn't as lemony as I would have liked and it was too thin. Read More
73 Ratings
  • 5 star values: 58
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/21/2003
My mother used to make a lemon sauce for gingerbread. When I saw this recipe I just had to try it. I am so glad I did. This is a wonderful sauce for gingerbread! Thanks for the memories! Read More
(78)
Rating: 5 stars
10/09/2003
I had unexpected dinner guests the other night and needed a quick dessert. I had some Apricot Brandy Pound Cake (this site) in the freezer but no ice cream or frozen topping. I had been intrigued with this recipe because of the nutmeg content so I finally made it. I didn't have freshly grated but used dried. It still came out wonderful. This sauce is soooo yummy. I know it would be great over ice cream cake bavarian cream or whatever. You can make it as lemony as you want by increasing or decreasing the lemon juice.Thanks Ginger! Read More
(57)
Rating: 5 stars
10/09/2003
The best and easiest I have ever made wonderful with bread pudding. Read More
(33)
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Rating: 5 stars
09/29/2005
Just like my mom use to make! I serve over bread pudding! I didn't have a lemon so I used concentrated lemon juice and omitted the rind. I'm sure it would be even more yummy with those ingredients! Read More
(27)
Rating: 5 stars
12/21/2003
very easy to make and delicious. I served it with warm gingerbread. a big hit. Read More
(14)
Rating: 5 stars
12/31/2003
This was so incredible!!! I served it with pound cake for a bridal shower and it was definitely the hit of the party! Light intensely lemony not overpowering and not too rich. I did double the amount of lemon juice and peel. Fantastic! Read More
(14)
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Rating: 5 stars
10/09/2003
This is the best one I have ever tasted and is a great compliment to Bread Pudding. Read More
(12)
Rating: 5 stars
08/16/2005
Simply fantastic! I served this over cheesecake at a wedding reception. Everyone wanted the recipe and asked for seconds (and some thirds!). Thanks for a great recipe. Read More
(10)
Rating: 5 stars
10/22/2005
Very nice and simple. I prefer tart over sweet so next time I would increase the lemon juice a little and decrease the sugar (just by a TBS or two). I used the zest and juice from one large lemon for this recipe. Read More
(9)
Rating: 2 stars
11/08/2014
I didn't care for this - it wasn't as lemony as I would have liked and it was too thin. Read More