Lemon Sauce
Try this simple and delicious Lemon Sauce recipe that is perfect for adding a touch of zesty flavor to your desserts.
Try this simple and delicious Lemon Sauce recipe that is perfect for adding a touch of zesty flavor to your desserts.
- Carbohydrate 6.29153903264157 g
- Cholesterol 2.54192708442342 mg
- Fat 0.976288160133534 g
- Fiber 0.0460506948858119 g
- Protein 0.0310521875046813 g
- Saturated Fat 0.619310555816012 g
- Serving Size 1 1 Serving (21g)
- Sodium 7.19307037098883 mg
- Sugar 6.24548833775575 g
- Trans Fat 0.070516493084344 g
- Calories 33 calories
Step-by-step
- In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
- Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Gradually stirring boiling water into the dry starch and sugar mixture requires patience to prevent lumpy starch hydration, so whisk continuously during this initial addition to ensure a smooth foundation before the pan ever touches the heat. Achieving the correct consistency relies entirely on gelatinizing the cornstarch molecules without scorching the dairy solids in the butter, a delicate balance that collapses immediately if the heat strays above a low simmer.
- Whisk the white sugar, cornstarch, salt, and freshly grated nutmeg thoroughly in a heavy-bottomed saucepan before introducing any liquid to disperse the starch grains evenly.
- Simmer the base until it reaches a thick, translucent coating consistency that leaves a clear path when a spoon is dragged across the bottom of the pan.
- Replace the dairy butter with an equal volume of refined coconut oil or a neutral plant-based margarine at a one-to-one ratio if accommodating dairy restrictions without altering the final mouthfeel.
- Stir the fresh lemon juice and grated zest in off the heat to preserve volatile citrus aromatics that otherwise dissipate under prolonged boiling.
Properly controlling thermal application protects the delicate emulsion created by the finishing fats and juices. Storing leftovers in a sealed glass container in the refrigerator for up to three days works well, provided the sauce is reheated gently over low heat while whisking vigorously to mend any slight separation.
