LEMON DESSERT SAUCE
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
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.
LEMON DESSERT SAUCE
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
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.
LEMON SAUCE I
Wonderful dessert sauce. Serve with gingerbread or cake.
Provided by GINGER P
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g
LEMON SAUCE
Make this sauce to accompany Rao's famous lemon chicken.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes approximately 3 1/4 cups
Number Of Ingredients 6
Steps:
- Place all ingredients in a large bowl, and whisk together until well blended. Cover, and refrigerate until ready to use. Whisk or shake vigorously just before use.
LEMON SAUCE
Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1 topping for bread pudding, 10 serving(s)
Number Of Ingredients 7
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.
LEMON DESSERT SHOTS
Serve delicious dessert in shot glasses layered with raspberry, yogurt mixture and lemon curd - perfect to treat a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- In 1-quart resealable food-storage plastic bag, place cookies; seal bag. Crush with rolling pin; place in small bowl.
- In medium bowl, beat cream cheese and marshmallow creme with electric mixer on low speed until smooth. Beat in yogurt until blended. Place mixture in 1-quart resealable food-storage plastic bag; seal bag. In 1-pint resealable food-storage plastic bag, place lemon curd; seal bag. Cut 1/8-inch opening diagonally across bottom corner of each bag.
- In bottom of each of 12 (2-oz) shot glasses, place 1 raspberry. For each glass, pipe about 2 teaspoons yogurt mixture over raspberry. Pipe 1/4-inch ring of lemon curd around edge of glass; sprinkle with about 1 teaspoon cookies. Repeat.
- Garnish each dessert shot with dollop of about 2 teaspoons whipped topping and 1 raspberry. Place in 9-inch square pan. Refrigerate 30 minutes or until chilled but no longer than 3 hours.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
LEMON DESSERT SAUCE
Steps:
- Combine sugar and cornstarch in small saucepan.
- Over low heat gradually add boiling water, stirring rapidly. Let simmer about 4 minutes.
- Remove from heat and stir in butter, lemon rind and lemon juice, nutmeg and blueberries. Serve hot, warm or chilled.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 9 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 6 grams, Sodium 6 milligrams, Sugar 43 grams, TransFat 0 grams
LEMON AND LIME DESSERT SAUCE
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
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.
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