Sweet Lemon Cream Sauce

December 4, 2012Katie

Tomorrow’s post is going to be Gingerbread Pancakes in honor of December ..and Christmas..but today’s post is going to be all about Lemons and cream and ginger goodness.  This recipe is so easy and good, you won’t believe it.  This sauce can go over pancakes or waffles but it also could go over sweet rolls or lemon cake or even pound cake with strawberries in the summer if you cool it down.  It’s just delicious.

And did I mention easy?

Just add a cup of sugar and 2 tablespoons cornstarch to a small saucepan.  Whisk them up and then pour in 1 1/2 cups of heavy cream, half and half or whole milk, depending on how naughty you’re feeling at the moment.  Also add in 2 tablespoons of real butter.

Put this over medium-low heat and whisk until the butter and sugar melt and it begins to thicken up and begins to bubble.

Reduce to low and stir one minute.  Remove it from the heat and zest in one medium lemon.

Mr. Wonderful does not like lemons and I cannot fathom in the farthest reaches of my mind why someone would not like lemon. I adore lemon with every fiber of my being. I love lemon drops, lemon bars, lemonade and lemon sherbert.  HOW can you not like lemon I ask you?!

We’re thinking of shipping him to Antarctica.

Anyway, next squeeze in the juice of the lemon (about 3 or 4 tablespoons).

Remove it from the heat and whisk again for another minute.

Add in some chopped crystallized ginger, or leave it out for utter simpleness.

And that’s it. It literally takes you 5 minutes to make.

And it’s going to be wonderful over those Gingerbread Pancakes tomorrow!

Sweet Lemon Cream Sauce
Prep time
Cook time
Total time
Recipe type: Sauces
Serves: 6
  • ½ c.sugar
  • 2 T. cornstarch
  • 1½ c. half-and-half, heavy cream or whole milk
  • 4 T. butter
  • 1 medium lemon, zested
  • 1 medium lemon, juiced
  • 2 T. finely chopped crystallized ginger
  1. In a small saucepan off the heat, combine sugar and cornstarch. Stir in half-and-half, cream or milk. Add butter Turn heat on medium-low and cook, stirring until it begins to thicken and gets bubbly. Reduce heat to low and stir for another minute. Remove from heat and add zest and juice and stir another minute. Add ginger and serve.



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