Gradually whisk in lemon juice.

It tastes wonderful drizzled over dessert recipes like cake, bread puddings, ginger bread and cheesecake. Lemon curd is a thick preserve that can be used to make lemon meringue pies and classic lemon bars, among other things. It turns into a thick sweet sauce. Remove from heat and whisk in butter.

This velvety lemon concoction is actually a very versatile dessert sauce. Serve warm. It has much less fat and cholesterol than "real" cream and egg based (custard or curd) sauces - … Lemon sauce, a little like mildly jelled lemonade, is a lemony, sweet, clear, thick, mildly creamy cornstarch-based sauce for dry, spicy desserts such as cake-style gingerbread. You can make an orange sauce by simply replacing the lemon juice and zest with orange juice and orange zest. Once the cake comes out of the oven, poke tons of teeny holes in it with a skewer or toothpick, then carefully pour the sauce over the top.

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While the cake is baking, you make the butter sauce by heating butter, sugar, lemon juice, and lemon zest until it boils. And this lemon sauce is more sweet than sour or tart.

This lemon sauce is similar to a lemon curd, but much easier to make, and much faster. Combine sugar, lemon zest and cornstarch in a small saucepan.

This lemon sauce doesn’t have any butter, so it’s not quite as rich.
It is fresh and vibrant, and unlike curd, Lemon Dessert Sauce is thinner and pours easily over anything you think pairs well with lemon! Lemon Dessert Sauce is the epitome of summer dessert topping.


Bring to a boil, whisking constantly; cook, still whisking, until slightly thickened, about 30 seconds. Instead of cooking the sauce slowly to thicken, like you would with lemon curd, this only takes a few minutes.