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Author Notes: I was looking for a lemon sauce recipe to accompany my Invalid Apple Pudding and came across a Craig Claiborne recipe for Lemon Dessert Sauce from a 1983 New York Times piece. I made it. I did not like it. I dumped it down the drain. I knew I could do better. So I substituted the water with cream, and the corn starch with flour and ended up with a really lovely, smooth, lemony sauce, the perfect supporting actor for my Pudding. It reminds me of a loose Lemon Posset -- remember that recipe from long ago? —mrslarkin
Makes about 1 1/2 cups
cup heavy cream
cup granulated sugar
tablespoon all-purpose flour (don't use cornstarch - it leaves a gritty texture)
tablespoons lemon juice
grated zest of half a lemon
tablespoons unsalted butter
- In a small pot, warm the cream over medium-low heat.
- In a bowl, whisk together the sugar and flour. Whisk into the warm cream. Whisk continuously until sugar dissolves. Stir until the cream is hot, but not boiling, and the mixture begins to thicken. When it looks like a very loose bechamel sauce, remove from heat.
- Stir in the lemon juice and the zest. Stir in the butter. Serve warm with cakes and things. Store leftovers in refrigerator, where it will thicken as it chills. Tastes great spread on toast.
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