Lemon Dessert Sauce

Course: Condiment, Dessert, Preserves

Cuisine: American, Dessert

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 92kcal

Author: Lord Byron's Kitchen

Lemon Dessert Sauce is the epitome of summer dessert topping. It is fresh and vibrant, and unlike curd, Lemon Dessert Sauce is thinner and pours easily over anything you think pairs well with lemon!

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Ingredients

1 cup sugar
3 large eggs
1/4 teaspoon salt
3/4 cup lemon juice, fresh
1/2 cup salted butter
2 tablespoons lemon zest

Instructions

Before you juice the lemons, zest them first. Trying to zest lemons that have already been juiced is nearly impossible! You'll need about 5-6 lemons (depending on the size) to get 3/4 cup of lemon juice.
Whisk together the eggs, salt, sugar, and lemon juice until well mixed.
Pour into a sauce pan and turn heat to medium.
Add the butter and lemon zest. Continue to whisk until the mixture comes to a slight boil.
The sauce will thicken. Once the sauce coats the back of a spoon, it's done.
Remove from heat and set aside.
Place a fine mesh sieve over a metal bowl. Pour the lemon sauce through the sieve to remove any lumps. You may need to push the sauce through the sieve which is easy to do with a rubber spatula.
Next, pour the sauce into clean mason jars and refrigerate immediately. Allow the sauce to set for 2 hours before using.
Sauce will keep in the fridge for two weeks.

Notes

One serving is equal to two tablespoons.

Nutrition