Lemon Dessert Sauce
Made with fresh lemons, this creamy sauce is rich and custard-like with a good balance of sweet-tart flavor. It’s everything you love in a lemon curd but with a thinner, pourable consistency.
Servings: 2 Cups-16 Servings
Ingredients
- 4 large eggs
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup lemon juice fresh
- 4 tablespoons butter
- 2 tablespoons lemon zest
- 2 drops yellow food coloring optional
Instructions
- Place the eggs in a medium size saucepan and whisk them to break them up. Add sugar and salt and whisk until combined. Stir in the lemon juice.
- Heat the mixture over medium heat until it just barely comes to a gentle simmer (don't let it come to a boil). Reduce the heat to medium-low. Cook, stirring continually for 12 to 15 minutes or until it is thick enough to coat the back of a spoon. Stir in the butter until completely melted.
- Pour the sauce through a fine metal strainer into a bowl. Discard any lumps that get left in the strainer.
- Press plastic wrap over the top of the sauce and refrigerate until chilled. The sauce will thicken slightly when cool.
- This will make about 2 cups of sauce. Store in a covered container in the refrigerator for one week.
Notes
- This is a gluten-free dessert.
- This lemon dessert sauce will keep in a covered container for up to 7 days.
- If you want bits of lemon zest in your sauce, add the zest after you strain the sauce.
Nutrition
Serving: 2Tablespoons | Calories: 95kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 77mg | Sugar: 13g
