Dessert Citrus Sauce Recipes

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EASY FRESH LEMON DESSERT SAUCE



Easy Fresh Lemon Dessert Sauce image

This simple lemon sauce is ridiculously easy, and it is wonderful on many desserts like pound cake, gingerbread, or bread pudding.

Provided by Diana Rattray

Categories     Dessert     Sauce

Time 25m

Number Of Ingredients 7

1/2 cup sugar
1 rounded tablespoon cornstarch
1/4 teaspoon kosher salt
1 cup boiling water
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon cold butter, cut into small pieces

Steps:

  • Gather the ingredients.
  • In a saucepan, combine sugar, cornstarch, and kosher salt. Add boiling water and whisk to blend.
  • Place pan over medium heat and cook, stirring constantly until mixture is thick and clear.
  • Stir lemon zest and lemon juice into sauce.
  • Whisk butter into sauce, a little at a time.
  • Serve sauce warm over dessert, pound cake, pancakes , or bread pudding . Enjoy.

Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Cholesterol 3 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 35 mg, Sugar 8 g, Fat 1 g, ServingSize About 1 1/2 Cups (3-6 servings), UnsaturatedFat 0 g

LEMON DESSERT SAUCE



Lemon Dessert Sauce image

I love this sauce on gingerbread or fresh fruit, especially strawberries. It is also good on pound cake and ice cream.

Provided by Andrea

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 7

1/2 cup sugar
4 teaspoons cornstarch
1 cup boiling water
1/4 cup fresh lemon juice
2 tablespoons butter
1 grated lemon, rind of
1 pinch salt

Steps:

  • Mix sugar and cornstarch in a small saucepan.
  • Stir in boiling water and lemon juice.
  • Bring to a boil, stirring constantly.
  • Boil 3 minutes until clear and thick.
  • Remove from heat and stir in butter, lemon rind and salt.

DESSERT CITRUS SAUCE



Dessert Citrus Sauce image

Make and share this Dessert Citrus Sauce recipe from Food.com.

Provided by ladyroseofrohan

Categories     Sauces

Time 15m

Yield 9 serving(s)

Number Of Ingredients 7

1/3 cup sugar
1 tablespoon cornstarch
2/3 cup water
2 tablespoons butter
2 tablespoons orange juice
1 tablespoon orange peel, grated
2 teaspoons lemon juice

Steps:

  • In 1 quart saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Cook over medium heat, stirring often until boiling.
  • Boil 1 minute, stirring constantly. Remove from heat.
  • Stir in butter, juice, and peel until butter is melted. Serve warm.

LEMON AND LIME DESSERT SAUCE



Lemon and Lime Dessert Sauce image

Categories     Sauce     Citrus     Fruit     Dessert     Low Fat     Lemon     Lime     Spring     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 2/3 cups

Number Of Ingredients 10

1/3 cup sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
4 very thin lemon slices
4 very thin lime slices
1 teaspoon vanilla extract
1 drop yellow food coloring (optional)

Steps:

  • Whisk sugar and cornstarch in small saucepan to blend. Add 1 cup water and stir over medium heat until mixture boils and thickens. Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice. Cool sauce to room temperature. Stir in lemon and lime slices and vanilla extract. Add food coloring, if desired.

LEMON DESSERT SAUCE



Lemon Dessert Sauce image

While this sauce makes a wonderful topping for angel food cake, it's also great as a glazed for roasted chicken with some thyme or rosemary...or swirled in to a homemade cheesecake.-Connie Jurvevich, Atmore, Alabama

Provided by Taste of Home

Categories     Desserts

Time 17m

Yield 1 cup.

Number Of Ingredients 6

2 large eggs
3/4 cup sugar
2 tablespoons butter
1/2 cup lemon juice
1 tablespoon grated lemon zest
Angel food or pound cake

Steps:

  • In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake.

Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 90mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

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