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!
Lemon curd is a thick preserve that can be used to make lemon meringue pies and classic lemon bars, among other things. The difference between lemon curd and Lemon Dessert Sauce is that curd is thick and spreadable, while the sauce can be poured and drizzled.
Lemon Dessert Sauce can be stored safely in a mason jar in the refrigerator for up to two weeks. But, in most cases, it won’t last that long! When you think about the many uses of Lemon Dessert Sauce, I’m sure you’ll agree.
We like to spoon a heaping amount over some plain Greek yogurt, or onto some good vanilla ice cream. It’s perfect paired with a scone and a bit of clotted cream. Or, you can just eat it right out of the jar – I’m not kidding! Even though Lemon Dessert Sauce is not thick, it is rather pudding like and can be eaten just as you would a pudding.
In essence, if you love lemon flavours as much as we do, you can put it on just about anything you can think of. Here’s a perfect example of how you can use the Lemon Dessert Sauce. Try making a simple dessert by adding a few tablespoons of the sauce to a dessert dish. Add to that a small handful of fresh raspberries and fresh blueberries. Top with a few more tablespoons of the Lemon Dessert Sauce, and lastly, top with a dollop of whipped cream – simple and elegant!
If you already have desserts at home, you can jazz them up by adding some of the Lemon Dessert Sauce to them. Take for example, my Blueberry Yogurt Cake, or my Lemon Buttermilk Bundt Cake. These two would benefit greatly from a good drizzling of the sauce. Make it fancy by adding a fresh sprig of mint leaves!
Oh, what about Mom’s No-Bake Cheesecake? Instead of adding that top layer of homemade jam, why not add a few tablespoons of the Lemon Dessert Sauce instead? Lemon pairs so well with cream cheese, so that would be one dessert fit to serve the pickiest mother-in-law!
Lemon Dessert Sauce is versatile and delicious, there’s really no doubt about that. It’s easy to make, and requires no special tools. The recipe will give you about two and a half cups, so there’s sure to be enough to go around. In the photos, you’ll see that I poured the sauce into 250 ml jars so that I had the option of opening one jar at at time, or giving them away as gifts. Because, you know, Dear Reader, people love to receive the gift of good food!
Now, here’s the recipe. Make yourself some Lemon Dessert Sauce today and elevate your dessert options greatly. Summer is fast, so there’s no time like the present, because this is one sauce that captures summer completely!
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Lemon Dessert Sauce
- 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
- 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.
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