Are you looking for a sauce that will add a zesty punch to your gingerbread? Look no further than this old fashioned lemon sauce! This tangy and sweet delight is the perfect complement to the rich, spicy flavor of gingerbread. And the best part? It’s incredibly easy to make! So, let’s get started.
Ingredients:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup boiling water
- 1/4 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon grated lemon zest
Instructions:
- In a saucepan, combine the sugar, cornstarch, and salt.
- Gradually stir in the boiling water.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat.
- Stir in the lemon juice, butter, and lemon zest until the butter is melted.
- Serve warm over gingerbread.
Nutritional Information:
One serving of this lemon sauce contains:
- Calories: 190
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 110mg
- Total Carbohydrates: 38g
- Dietary Fiber: 0g
- Sugars: 34g
- Protein: 0g
Cooking Time:
This lemon sauce takes about 10 minutes to prepare and 5 minutes to cook, for a total of 15 minutes.
Equipment:
- Saucepan
- Measuring cups and spoons
- Grater
Serving Suggestions:
This lemon sauce is the perfect topping for gingerbread, but it can also be served with other desserts like pound cake, angel food cake, or even ice cream! Drizzle it over your favorite fruit for a delicious and refreshing treat.
Variations:
If you want to mix things up, try adding a splash of vanilla extract or a pinch of cinnamon to the sauce. You could also substitute lime juice for the lemon juice for a different twist on the classic sauce.
Substitutions:
If you don’t have cornstarch on hand, you can use flour instead. And if you’re out of fresh lemons, you can use bottled lemon juice instead, just be sure to adjust the amount based on the strength of the juice.
Storage:
This lemon sauce can be stored in an airtight container in the refrigerator for up to a week. Simply reheat it in the microwave or on the stove before serving.
Tips:
- For a smoother sauce, strain it through a fine-mesh sieve before serving.
- If the sauce is too thick, add a bit more water to thin it out.
- If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water, then whisk it into the sauce and cook until thickened.
Notes:
This recipe makes about 2 cups of lemon sauce, enough to serve about 8 people.
Frequently Asked Questions:
- Can I freeze this lemon sauce?
- Can I use bottled lemon juice?
- What can I serve this sauce with?
While it’s not recommended to freeze this sauce, you can make it ahead of time and store it in the refrigerator for up to a week.
Yes, you can use bottled lemon juice instead of fresh. Just adjust the amount based on the strength of the juice.
This sauce is perfect for serving with gingerbread, pound cake, angel food cake, or even ice cream!
Personal Thoughts:
This old fashioned lemon sauce for gingerbread is one of my favorite recipes. It’s so simple to make, yet it adds such a bright and tangy flavor to any dessert. I love serving it with warm gingerbread and a dollop of whipped cream for a cozy and comforting dessert. Give it a try and let me know what you think!