Simple Lemon Dessert Sauce
Add a burst of tangy sweetness to your desserts with this easy lemon sauce. Ideal for drizzling over muffins, scones, and more!
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This simple lemon dessert sauce adds a bright, citrusy finish to just about anything—from pound cake and muffins to pancakes, waffles, or ice cream. It’s made with a handful of basic ingredients and comes together in just minutes on the stovetop.
You can serve it warm, at room temperature, or chilled, so it works year-round. Drizzle it over a slice of pound cake, spoon it onto a bowl of berries, or use it as a finishing touch for brunch bakes and breakfast breads. Because it keeps well in the fridge, it’s also an easy make-ahead accent you can pull out whenever dessert needs a little lift.
What You’ll Like About This Recipe
- Fast and fuss-free. This sauce comes together in just a few minutes on the stove with basic ingredients you probably have on hand. There’s no need for egg yolks or tempering—just whisk, simmer, and finish with a bit of butter for a smooth, glossy finish.
- Bright, real lemon flavor. Fresh lemon zest and juice give the sauce a clean, vibrant citrus punch that you won’t get from bottled juice or extracts alone. The sugar balances the tartness nicely, so it tastes lively but not harsh or overly sour.
- Keeps well for later. This sauce thickens slightly as it cools and stores nicely in the refrigerator, so you can make it ahead for guests or keep a jar on hand all week. A quick stir or gentle rewarming brings it right back to a pourable, silky texture.
Ingredient Notes
- Sugar – Regular granulated sugar sweetens the sauce and balances the sharpness of the lemon. If you prefer a slightly less sweet sauce, you can reduce the sugar a bit and rely on the natural citrus flavor to shine through.
- Cornstarch – This is the thickener that gives the sauce its silky, spoon-coating consistency. Be sure to whisk it thoroughly with the sugar before adding the hot water so you don’t end up with lumps. Arrowroot can work in a pinch, but the texture will be slightly different.
- Salt – Just a small dash makes a big difference, rounding out the sweetness and brightening the lemon flavor. You won’t taste it as “salty,” but the sauce will taste flat without it.
- Lemon zest – The zest holds most of the lemon’s natural oils, which give the sauce a fragrant, almost floral citrus aroma. Use a fine grater or microplane so the zest disappears into the sauce. Meyer lemons give a slightly sweeter, less sharp flavor if you have them.
- Fresh lemon juice – Fresh-squeezed juice is important here; it gives you bright, clean acidity without the metallic or bitter notes that can come from bottled juice. Strain out any seeds so they don’t end up in the finished sauce.
- Butter – Cold butter whisked in at the end adds richness, softens the edges of the citrus, and gives the sauce a glossy finish. Unsalted butter is best, so you can control the salt level yourself.
How to Make This Lemon Dessert Sauce
(Full recipe & photos below)
- Whisk the sugar, cornstarch, and a small pinch of salt together in a small saucepan until there are no visible lumps of cornstarch.
- Gradually whisk in the hot water, starting with a small splash, then add the rest, whisking constantly so the dry mixture dissolves smoothly.
- Place the pan over medium heat and cook, whisking often, until the mixture comes to a gentle simmer and thickens to a clear, glossy sauce that coats the back of a spoon.
- Remove the pan from the heat and whisk in the lemon zest and lemon juice until fully incorporated and fragrant.
- Add the cold butter a few pieces at a time, whisking after each addition, until the butter is melted and the sauce is smooth and silky.
Lemon Dessert Sauce Tips
- Whisk the dry ingredients thoroughly before adding any liquid so the cornstarch is evenly dispersed and less likely to clump.
- Add the hot water gradually while whisking instead of all at once; this helps create a smooth base and prevents lumps from forming.
- Cool the sauce to your preferred serving temperature, knowing it will thicken as it stands. If it becomes thicker than you like, you can whisk in a small splash of hot water to loosen it.
Recipe Variations
- Make it extra lemony. Increase the amount of lemon zest or add an extra tablespoon of lemon juice for a more intense citrus punch. If you add more juice, you may want to slightly increase the sugar to keep the flavor balanced and not overly tart.
- Create a mixed citrus sauce. Replace part of the lemon juice with orange or lime juice and add a little corresponding zest. The orange version is especially nice over chocolate desserts, while a lemon-lime blend works well with fruit salads or simple cakes.
- Give it a vanilla twist. Add a small splash of vanilla extract once the sauce is off the heat and slightly cooled. Vanilla softens the sharpness of the lemon and adds a cozy, dessert-like aroma that pairs beautifully with cakes and pastries.
- Add a creamy finish. Stir a tablespoon or two of heavy cream or half-and-half into the sauce after it has thickened and come off the heat. This gives you a richer, more custard-like sauce that is wonderful over pound cake, bread pudding, or fresh berries.
Serving Suggestions
- Drizzle over slices of pound cake, angel food cake, or simple butter cake for an easy plated dessert.
- Spoon onto warm pancakes, waffles, or French toast as a bright alternative to maple syrup, especially for brunch.
- Pour over fresh berries, sliced stone fruit, or a simple fruit salad for a quick, pretty dessert that feels a little more special.
- Serve alongside scones, muffins, or sweet biscuits so guests can spoon a little sauce over each bite instead of spreading jam.
- Pair with vanilla ice cream or plain yogurt, letting the warm sauce melt slightly into the cold base for a lovely hot-and-cold contrast.
How to Store
- Refrigerate: Transfer the cooled sauce to a small jar or airtight container and refrigerate for up to about 5 days. Press a piece of plastic wrap directly onto the surface if you’re worried about a skin forming on top.
- Reheat: Warm the sauce gently in a small saucepan over low heat, stirring frequently, until just heated through and smooth. If it seems too thick, whisk in a teaspoon or two of water to loosen it to your desired consistency.
- Refresh: If you prefer to serve the sauce chilled or at room temperature, simply stir it well before serving to smooth out the texture. If any small lumps develop after chilling, you can whisk them out or briefly strain the sauce through a fine mesh sieve.
Simple Lemon Dessert Sauce
Add a burst of tangy sweetness to your desserts with this easy lemon sauce. Ideal for drizzling over muffins, scones, pancakes, and more!
Ingredients
- ½ cup sugar
- 4 teaspoons cornstarch
- Dash salt
- 1 cup boiling water
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice, fresh squeezed
- 1 tablespoon butter, cold , cut into small cubes
Instructions
- Combine the sugar, cornstarch, and salt in a small saucepan; whisk to blend. Add the 1 cup of boiling water and whisk to blend. Place the pan over medium heat and continue cooking, stirring constantly, until the mixture is thickened and clear.
- Whisk the lemon zest and lemon juice into the sauce. Remove the sauce from the heat and add the cubed cold butter a little at a time, while whisking constantly.
- Serve the sauce warm, at room temperature, or chilled.
Equipment
Nutrition
Calories: 88kcalCarbohydrates: 18gProtein: 0.1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 5mgSodium: 65mgPotassium: 10mgFiber: 0.1gSugar: 17gVitamin A: 59IUVitamin C: 4mgCalcium: 3mgIron: 0.03mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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