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    Home » Dessert » Lemon Desserts

    Lemon Sauce for Desserts

    Published: Mar 15, 2023 · Modified: Mar 15, 2023 by Jessica Fisher

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    Jump to Recipe Print Recipe

    Take your desserts to the next level with this Easy Lemon Sauce recipe. It’s perfect for topping pound cake, bread pudding, ice cream, and more. This fresh lemon dessert sauce is just bursting with flavor and is naturally gluten-free. All you need are butter, sugar, cornstarch, water, lemon, and nutmeg!

    Serve this yummy topping with Lemon Cupcakes and Sweet Cream Cheese. It is equally delectable spooned over homemade Gingerbread with whipped cream or served on our Easy Lemon Loaf instead of the glaze.

    pouring lemon sauce over a cupcake topped with sweet cream cheese. this …

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    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Great Lemon Desserts
    • Tell us what you think!
    • Lemon Sauce

    Likely you’ve heard about lemon butter sauce used for garlic chicken or pasta, but luckily for us lemon lovers, the tart citrus fruit is perfect for both savory and sweet sauce recipes!

    Today, let’s talk about Sweet Lemon Sauce and all the delicious ways you can use it to level up your desserts, even the store bought ones!

    Why Make This

    It’s easy. This recipe stirs up on the stovetop in just a matter of minutes and requires only a handful of standard baking ingredients. While you can certainly make the lemon curd in my Lemon Meringue Pie, this is a bit easier and doesn’t require eggs. There are many homemade sauce recipes you can make and this is a great one!

    It’s versatile. This homemade sauce is great on so many things, elevating a simple store bought lemon pound cake to something special. It’s delicious served on Blueberry Lemon Pancakes, in place of curd on a Lemon Meringue Sundae, or as a swap for the cherry topping on Cherry Cheesecake.

    This is a great addition to your selection of Easter Dessert Recipes or to enhance your favorite summer baking recipes.

    Ingredients

    Here’s what you’ll need to make this easy recipe:

    ingredients for lemon sauce laid out on white table.

    sugar – Granulated white sugar is going to be best for this recipe. Other types of sugar really won’t work as well.

    cornstarch – While my mother-in-law always made this recipe with flour, I’ve adapted it to be gluten-free by using cornstarch instead.

    water – I use cool filtered water for best results. Warm water may cause clumping with your cornstarch.

    lemon – You’ll need both the zest and the juice of 1 lemon. You can use jarred zest and bottled juice, but fresh lemon juice and zest are always best. Considering freezing lemon zest and juice so you always have some on hand.

    nutmeg – A little goes a long way; you need just a bit.

    butter – Butter rounds out the flavor of this lemon dessert sauce. You can use margarine or a plant-based butter if you prefer, but the flavors won’t be quite the same.

    Step-by-Step Instructions

    Here’s how to make this:

    cornstarch and sugar in saucepan.
    whisking the water into the cornstarch and sugar mixture.
    simmering the sugar mixture on the stove.

    In a medium saucepan, whisk together the sugar and cornstarch. Stir in the water and whisk until smooth. Turn the heat to medium high and bring to a simmer. Simmer 3 minutes.

    adding butter and lemon zest and juice to cornstarch mixture.
    the finished lemon sauce in the saucepan.

    Remove the pan from the heat and stir in the butter, lemon juice, lemon zest, and nutmeg.

    Serve the warm lemon sauce on your favorite desserts or allow it to cool and serve it cold. The sauce will thicken as it cools.

    Package leftovers promptly and store in the fridge for up to 4 days. Freeze in an airtight container for longer storage.

    Variations: swap out the lemon zest and juice for another citrus flavor, such as lime, grapefruit, or orange.

    FAQs

    What is lemon sauce made of?

    It’s made with just a handful of ingredients: sugar, cornstarch, water, lemon, nutmeg, and butter.

    How do you thicken lemon sauce?

    You can thicken lemon sauce with cornstarch or flour. If it’s not as thick as you’d like you can also simmer it longer, allowing some of the liquid to evaporate and adjust the ratios in the sauce.

    Can lemon sauce be frozen?

    It can be frozen to use at a later date. Package, chill, and freeze. Thaw in the refrigerator prior to serving.

    split cupcake, topped with lemon sauce and sweet cream cheese.

    More Great Lemon Desserts

    • cut side of lemon loaf showing on board.
      Easy Lemon Loaf Recipe
    • slice of poppy seed cake and lemon curd
      Lemon Poppy Seed Cake
    • lemon ice box cake on white platter with lemon slices and a slice of cake on a dish.
      Lemon Icebox Cake (98 cents/serving)
    • tray of cheesecake squares with fresh berries
      Honey Lemon Cheesecake Bars Recipe
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    overhead shot of lemon wedges and a small pitcher of lemon sauce on a white platter.

    Lemon Sauce

    Lemon sauce can easily elevate your favorite desserts or even store-bought treats with its sweet tart flavors. Similar to a lemon curd, this dessert sauce requires no eggs.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 38 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 12
    Calories: 103kcal
    Author: Jessica Fisher

    Equipment

    • sauce pan
    • wire whisk

    Ingredients

    • 1 cup granulated sugar
    • 2 tablespoon cornstarch
    • 1 ¼ cup water boiling
    • ¼ cup butter ½ stick
    • 2 teaspoon lemon juice
    • 1 teaspoon lemon zest
    • dash ground nutmeg

    Instructions

    • In a medium saucepan, whisk together the sugar and cornstarch. Stir in the water and whisk until smooth. Turn the heat to medium high and bring to a simmer. Simmer 3 minutes.
      1 cup granulated sugar, 2 tablespoon cornstarch, 1 ¼ cup water
    • Remove from heat and stir in the butter, lemon juice, lemon zest, and nutmeg.
      2 teaspoon lemon juice, 1 teaspoon lemon zest, dash ground nutmeg, ¼ cup butter
    • Serve warm or cold. Sauce will thicken as it cools.

    Notes

    Package leftovers promptly and store in the fridge for up to 4 days. Freeze in an airtight container for longer storage.
    Lemon sauce is delicious on pancakes, waffles, French toast, and crepes as well as on cakes, ice cream, and other desserts.
    Variations: swap out the lemon zest and juice for another citrus flavor, such as lime, grapefruit, or orange.

    Nutrition

    Calories: 103kcal | Carbohydrates: 18g | Protein: 0.2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 4mg | Fiber: 0.05g | Sugar: 17g | Vitamin A: 118IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.
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    Reader Interactions

    Comments

    1. judi

      March 21, 2024 at 6:19 pm

      why did my sauce separate when transferred to the fridge?

      Reply
      • Jessica Fisher

        March 21, 2024 at 8:27 pm

        Hi Judi, It’s possible that it didn’t cook long enough. When you whisk it, does it recombine? If not, you can cook it a bit longer.

        Reply
    2. Cheri A.

      June 30, 2023 at 11:33 am

      5 stars
      Oh, my goodness! I just came across this recipe again and tried it. I made yogurt in the Instant Pot, and we are customizing it at serving. I made this and stirred a little in my yogurt, served with blueberries and granola on top. I’m hooked! Now I need to make one of the other desserts linked here to try it with. Thank you!

      Reply
      • Kristin Winkler

        January 26, 2025 at 4:25 am

        Could you use bottled Lemon Juice?

        Reply
        • Jessica Fisher

          January 26, 2025 at 2:43 pm

          Yes.

    3. Bobbi

      March 16, 2023 at 6:13 am

      5 stars
      My lunchroom ladies used to serve this over gingerbread in the early 60’s. It was so delicious I could never get it out of my mind. When I married in the mid 70’s it was one of the first recipes I went on the hunt for! Thanks for sharing this Jessica.

      Reply
      • Jessica Fisher

        March 18, 2023 at 12:11 pm

        Yep! My MIL always served it with gingerbread, too.

        Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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