“Wonderful dessert sauce. Serve with gingerbread or cake.” - by GINGER P
Ingredients
Adjust Servings
Original recipe yields 1.5 cups
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 45 cal
- 2%
- Fat
- 1 g
- 2%
- Carbs
- 10 g
- 3%
Based on a 2,000 calorie diet
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Reviews (45)
Rate This Recipe
"My mother used to make a lemon sauce for gingerbread. When I saw this recipe, I just had to try it. I am so glad I did. This is a wonderful sauce for gingerbread! Thanks for the memories!..." See more"
MAGGIE MCGUIRE
"I had unexpected dinner guests the other night and needed a quick dessert. I had some Apricot Brandy Pound Cake (this site) in the freezer, but no ice cream or frozen topping. I had been intrigued wit..." See moreh this recipe because of the nutmeg content, so I finally made it. I didn't have freshly grated, but used dried. It still came out wonderful. This sauce is soooo yummy. I know it would be great over ice cream, cake, bavarian cream, or whatever. You can make it as lemony as you want by increasing or decreasing the lemon juice.Thanks Ginger!"
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