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–+ servings
Carolyn Gilmore's Lemon Sauce
Carolyn Gilmore’s Lemon Sauce is a silky, sweet-tart topping that pairs beautifully with desserts like pound cake, angel food cake, pudding, or fresh fruit. This vintage-style sauce combines sugar, cornstarch, lemon juice, and zest for a bright, refreshing citrus punch, finished with a touch of butter for smoothness and richness. Its vibrant flavor profile makes it a timeless favorite for spring and summer desserts but equally comforting on cold winter days when paired with warm cakes or bread puddings.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course sauces
Cuisine American
Servings 6
Calories 75 kcal

Ingredients
  

  • ½ cup sugar
  • 1 tbsp cornstarch (or 1 tbsp arrowroot powder as an alternative)
  • 1 pinch salt
  • 1 cup boiling water
  • 2 tbsp butter
  • 1 tsp grated lemon rind
  • 3 tbsp lemon juice

Instructions
 

Step 1: Mix Dry Ingredients

  • In a small saucepan, whisk together the sugar, cornstarch, and salt until well combined.

Step 2: Add Water & Cook

  • Gradually stir in the boiling water.
  • Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and becomes glossy.

Step 3: Incorporate Flavor & Butter

  • Remove from heat and stir in the butter, grated lemon rind, and lemon juice.
  • Mix well until smooth.

Step 4: Serve or Store

  • Serve warm over cake, pudding, or fruit.
  • If storing, let cool and refrigerate in an airtight container for up to 5 days.

Tips

  • Serve warm over pound cake, gingerbread, bread pudding, crepes, or vanilla ice cream.
  • Substitute part of the lemon juice with fresh orange juice for a milder citrus sauce.
  • For a brighter flavor, add a few extra drops of fresh lemon juice just before serving.
  • Use superfine sugar for quicker dissolving and a silkier texture.
  • Whisk constantly while heating to avoid lumps from the cornstarch.
  • Add a pinch of nutmeg or cinnamon for a warm spice variation.
  • For a clearer sauce, strain after cooking to remove zest pieces.
  • Make it ahead and rewarm gently over low heat, stirring frequently.
  • If too thick, thin with a tablespoon of hot water at a time.
  • If too tart, balance with an extra teaspoon of sugar.

Nutrition

Calories: 75kcalCarbohydrates: 12gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 5mgPotassium: 20mgSugar: 11gVitamin A: 90IUVitamin C: 5mgCalcium: 5mg
Keyword citrus dessert sauce, classic recipes, from scratch, homemade sauce, lemon sauce, nostalgic food, sweet sauce, vintage recipe
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