Lemon Hard Sauce Recipes

LEMON SAUCE

Steps:

• Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
• Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
• Stir in remaining ingredients.
• Keep warm till ready to serve.

HARD SAUCE FOR BREAD PUDDING AND OTHER DESSERTS

Steps:

• Gather the ingredients.
• With a standing or hand-held mixer , beat the softened butter until creamy.
• Add the powdered sugar and mix while scraping the sides of the bowl, so the sugar and butter come together evenly.
• Add the vanilla extract, brandy, rum, or whiskey, and spices.
• Mix, scraping the sides again, to combine.
• Spoon the sauce into a bowl.
• Serve immediately and enjoy.

GINGERBREAD WITH WARM LEMON SAUCE

Steps:

• 1. Prepare a square baking pan. Spray with cooking spray and flour it just a bit. Mix sugar, Crisco (or butter) and molasses together. In a separate bowl, mix flour and spices together. Then mix all together and blend in the black coffee which has baking soda in it. Pour batter into the prepared baking pan, and bake in oven at 350 degrees for about 45 minutes.
• 2. Lemon Sauce 1 cup sugar 4 tablespoons cornstarch ½ cup lemon juice In a heavy saucepan, combine the sugar and cornstarch. Stir well. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Over medium heat, bring to a boil. Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so. Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread. (If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)

EASY FRESH LEMON DESSERT SAUCE

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.

CRANBERRY STEAMED PUDDING AND HARD SAUCE OR LEMON SAUCE

Steps:

• 1. Mix the pudding ingredients above and then transfer the batter to molds or greased coffee can(cover with foil) on the stove in a pan such as a Dutch oven. To prevent stove burns use a vegetable steamer to "raise up the pudding molds. Fill dutch oven with water to half way up the can or mold, cook the batter on low to medium for one or two hours with a lid on the dutch oven. This method is called a "Bain Marie" or cooked in a water bath! Seal the pudding mold with foil to prevent the batter from getting wet! Be sure to check the dutch oven to make sure you don't boil away the water. If you need to add water be sure the water is very hot or boiling when adding more to the pan. Check the pudding with a cake tester or a wooden stick, making sure the batter is no longer gooey. Remove the dutch oven from the hot burner and cool the pudding slightly(15 minutes) so you can invert it onto a serving plate. Slice and serve warm with the hard sauce or lemon sauce! Microwave directions: Grease a 1 quart round bowl (not too deep); pour in the batter and cover with a piece of parchment. Microwave 6-8 minutes on full power or until the mixture pulls away from the sides of the bowl. Remove from the microwave and let sit 15 minutes before inverting on a serving plate.
• 2. For the Hard Sauce: Mix the sauce ingredients and Scald in a sauce pan on the stove. Remove promptly so the sauce does not scorch. Serve over the cranberry pudding. Lemon Sauce: *Heat butter & sugar in double boiler until sugar dissolves. Pour in food processor. With lid on, drizzle beaten egg slowly into hot mixture so egg doesn't cook or scramble. Add lemon juice. May adjust lemon juice to taste. *I have made this hundreds of times & could never get the sugar to dissolve completely without going funky, so don't worry. Just cook a few minutes until mixed thoroughly & put in processor. Takes care of it. This Lemon Sauce is from our friend Peggi(cookiequeen) and goes along with her bread pudding which is to die for. https://www.justapinch.com/recipe/cookiequeen/peggis-bread-pudding-with-lemon-sauce/pudding?page=5#comment205548
• 3. Crock Pot Directions: Cover mold tightly with foil. Set mold into 3 1/2 or 4 qt. crock pot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or till pudding springs back when touched.Remove mold from crock pot and let stand for 10 minutes. Carefully un-mold onto serving platter. Serve warm

LEMON SAUCE I

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.

LEMON HARD SAUCE

Steps:

• Cream butter and salt.
• Add egg sugar and cream until fluffy.
• Add egg and beat rapidly until well blended.
• Gradually add lemon juice and rind and continue beating.
• Cook until thickened.
• This a nice topping for most any steamed pudding.

EASIEST LEMON DESSERT SAUCE

Steps:

• Bring lemon rind, lemon juice, sugar, and cornstarch to a boil in a saucepan over medium heat.
• Stir constantly.
• Reduce heat to simmer and cook 2 to 3 minutes or until sauce is thick.
• Remove from heat and stir in 1 teaspoon orange juice.
• Serve warm.
• Refrigerate up to 1 week.

LEMON AND GARLIC BUTTER SAUCE

Steps:

• In a small saucepan, add a small drop of olive oil and the minced garlic (and shallots if using). Cook on a low heat until soft. Then add the white wine, increase the heat to medium and let it cook for about 4 minutes until reduced by approximately 1/3 .
• Remove the pan from the heat and add the butter, stir to combine, then add the cream. Return the pan to the heat and stir until it begins to bubble. Remove from heat and add the lemon juice and dill. Stir, taste the sauce and add salt and pepper to taste.

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
• In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
• In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.