Lemonfruitsauce Recipes

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

Lemon Sauce I image

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

Ingredients

½ cup white sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon zest
1 lemon, juiced

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

Lemon Sauce image

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.

Ingredients

1 cup sugar
2 tablespoons cornstarch
1 dash salt
4 tablespoons butter
6 tablespoons lemon juice
1 tablespoon fresh lemon rind (grated)
2 cups boiling water

LUSCIOUS LEMON FRUIT DIP

Rich, creamy fruit dip. Perfect to serve at showers and lucheons. I found this recipe in Taste Of Home magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.

Provided by internetnut

Categories Low Protein

Time 20m

Yield 5 cups

Number Of Ingredients 8

Luscious Lemon Fruit Dip image

Steps:

In a large heavy saucepan, combine the sugar and cornstarch. Gradually whisk in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and vanilla.
Transfer to a bowl. Cool to room temperature without stirring. Cover surface of mixture with waxed paper; refrigerate until cooled. Fold in whipped cream. Serve with fresh fruit.

Ingredients

2 cups sugar
2/3 cup cornstarch
1 cup cold water
4 eggs, beaten
2/3 cup lemon juice
2 teaspoons vanilla extract
2 cups heavy whipping cream, whipped
fresh fruit

LEMON DILL SAUCE

Provided by Food Network

Categories side-dish

Time 25m

Number Of Ingredients 17

Lemon Dill Sauce image

Steps:

In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
about 2/3 cup

Ingredients

1/2 cup minced shallots
1 teaspoon minced garlic
1/2 cup dry white wine
Juice of one lemon
1/4 cup chopped fresh dill
1 teaspoon Dijon mustard
1/2 cup heavy cream
5 tablespoons unsalted butter, cubed
Salt and pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

LEMON BUTTER SAUCE

Provided by Food Network

Number Of Ingredients 11

Lemon Butter Sauce image

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.

Ingredients

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

LEMON FRUIT SAUCE

This is a really quick and easy to make sauce. It is good used as a dressing for fruit salad, as a dip for fresh fruit, or as a dessert sauce over pound cake. Prep and cook time does not include the 8 hours of chilling time. This is from the Junior League in Pasadena, CA.

Provided by breezermom

Categories Low Protein

Time 5m

Yield 1 cup

Number Of Ingredients 5

Lemon Fruit Sauce image

Steps:

Combine all ingredients in a small bowl, stirring with a wire whisk until blended. Cover and chill at least 8 hours.

Ingredients

1 (8 ounce) carton sour cream
1/2 cup powdered sugar, sifted
1 teaspoon lemon rind, grated
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

LEMON SAUCE II

This is a tasty lemon and honey sauce that can be served with cakes and other desserts. Pineapple juice may be used in place of the orange.

Provided by MELLY343

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5

Lemon Sauce II image

Steps:

In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 14.3 g

Ingredients

1 cup orange juice
1 ½ tablespoons arrowroot powder
2 tablespoons lemon juice
⅓ cup honey
2 teaspoons lemon zest

LEMON SAUCE FOR FISH

This is a lemon sauce with a little bit of a kick. Tastes great when served over chicken, fish, and veggies.

Provided by NomNomDelicious

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Lemon Sauce for Fish image

Steps:

Heat lemon juice in a small saucepan over medium-high heat. Add sugar, paprika, mustard powder, cumin, and cayenne pepper. Cook and stir until mixture begins to get bubbly and translucent, 3 to 5 minutes.
Mix cold water and cornstarch together in a small bowl until there are no lumps. Pour into the saucepan and stir. Heat mixture until hot, then reduce heat to low. Simmer, stirring occasionally, until thick, about 3 minutes.

Nutrition Facts : Calories 34.5 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.8 mg, Sugar 5.1 g

Ingredients

½ cup lemon juice
3 tablespoons white sugar
¼ teaspoon ground paprika
¼ teaspoon ground mustard powder
¼ teaspoon ground cumin
⅛ teaspoon ground cayenne pepper
¼ cup cold water
3 tablespoons cornstarch

FRUIT WITH CASSIS-SPIKED LEMON CURD SAUCE

Categories Liqueur Fruit Dessert No-Cook Quick & Easy Yogurt Strawberry Lemon Orange Summer Healthy Bon Appétit Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 6

Fruit with Cassis-Spiked Lemon Curd Sauce image

Steps:

Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.

Ingredients

1/2 cup purchased lemon curd
2 tablespoons crème de cassis (black currant-flavored liqueur)
1/2 cup plain yogurt, crème fraîche or sour cream (not low-fat or nonfat)
3 oranges, peel and white pith removed, fruit sliced, slices quartered
1 1-pint basket strawberries, hulled, halved
Fresh mint sprigs

LEMON CAKE WITH FRUIT

The original recipe calls for small plums that sink into the batter, but you'll get the same effect with apples or berries.

Provided by Claire Saffitz

Categories Bon Appétit Dessert Cake Lemon Fruit Brandy Pear Apple Plum Fall

Yield 12 servings

Number Of Ingredients 11

Lemon Cake with Fruit image

Steps:

Place a rack in middle of oven and preheat to 350°F. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
Bake cake until sides are golden brown and top is golden, 55-65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
Do Ahead
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
2 tsp. baking powder
1 1/2 tsp. kosher salt
1 lemon
1 2/3 cups plus 3 Tbsp. granulated sugar
3 large eggs
1 large egg yolk
3 Tbsp. pear, orange, or apple brandy (optional)
2 lb. pears or apples, sliced, stone fruit, cut into thick wedges, blueberries, and/or blackberries
Powdered sugar (for serving)

LEMON SAUCE

Categories Sauce Dessert Low Fat Vegetarian Quick & Easy Lemon Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/4 cups

Number Of Ingredients 6

Lemon Sauce image

Steps:

Whisk sugar and cornstarch in small saucepan to blend. Add 3/4 cup water. Whisk over medium-high heat until mixture thickens and boils, about 2 minutes. Stir in lemon juice, lemon slices and grated lemon peel. Cool. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Ingredients

1/3 cup sugar
1 tablespoon cornstarch
3/4 cup water
1/4 cup fresh lemon juice
4 thin lemon slices
1 teaspoon grated lemon peel

LEMONY FRUIT SALAD

A fresh and delicious fruit salad with a tangy lemon sauce. From The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Winnipeg Mel

Categories Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Lemony Fruit Salad image

Steps:

Combine fruit in a bowl.
Use a mixture of fruit-- about 1/2 cup of each.
For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
Combine water, sugar, cornstarch and lemon juice in a small saucepan.
Stir to dissolve cornstarch.
Over medium heat, bring to a boil, stirring constantly.
Cook and stir for 1 minute longer.
Remove from heat.
Add lemon zest and vanilla.
Allow sauce to cool for 15 minutes.
Pour sauce over fruit.
Mix well.
Chill in fridge until serving time.

Ingredients

6 cups cut-up fruit (use a variety of fruit -- whatever is in season)
1 cup water
3 tablespoons sugar
4 teaspoons cornstarch
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon lemon, zest of
1/2 teaspoon vanilla

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

This is a sweet fruit salad intended to be served as a low-fat dessert. The syrup is essential; without it, you just have an ordinary fruit salad, for which you probably don't need a recipe! You can vary the fruits to use what you have on hand. This is especially good with strawberries and melon. Bananas might be too overpowering, though.

Provided by ASHLEY_S

Categories Salad Fruit Salad Recipes Apple Salad Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

Fruit Salad with Lemon-Cinnamon Syrup image

Steps:

Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

Nutrition Facts : Calories 149.8 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 5.8 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 31.9 g

Ingredients

1 cup white sugar
½ cup water
3 1-inch strips of lemon zest
1 cinnamon stick
2 tablespoons lemon juice
4 mango, pitted, peeled, and cut into chunks
4 white peaches, pitted and cut into bite-sized pieces
2 Granny Smith apples - peeled, cored, and sliced
4 (6 ounce) containers fresh raspberries
¼ cup finely chopped fresh mint
2 tablespoons lemon juice

FRESH FRUIT SAUCE

Make and share this Fresh Fruit Sauce recipe from Food.com.

Provided by Chef mariajane

Categories Sauces

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

Fresh Fruit Sauce image

Steps:

In medium aucepan, comvine 1/4 cup molasses, brown sugar, and cornstarch. Mix well., Gradually stir in orange juice. Bring to a boil. Cook over medium heat for 5 minutes or until thickened, stirring constantly. Remove from heat. Add 2 tablespoons butter and orange peel, mix well. Carefully stir in fruit. Serve warm fruit over slices of gingerbread.

Nutrition Facts : Calories 151.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28.9, Carbohydrate 32.1, Fiber 1.2, Sugar 26.4, Protein 0.8

Ingredients

1/4 cup molasses
1/4 cup brown sugar, firmly packed
1 tablespoon cornstarch
1 cup orange juice
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon orange peel, grated
1 (11 ounce) can mandarin orange segments, drained
1 (8 ounce) can pineapple chunks, drained
1 cup green grape, halved

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