Lemon sauce is a sweet, clear, thick, mildly creamy sauce that can be used for dry, spicy desserts such as cake-style gingerbread.It has less fat and cholesterol than “real” cream and egg based sauces, just a bit of sugar for flavor.We will cover a smooth and light lemon sauce and a richer and thicker counterpart.You can see Step 1 below.
Step 1: In a transparent microwave-safe bowl, combine all ingredients.
If you want to save for later, it should have a matching lid.You’ll need to cover the top with a paper towel if it doesn’t happen.
Step 2: A cloudy mixture is formed when the cornstarch is evenly dispersed.
The butter and sugar won’t be dissolved immediately.Your bowl is ready for heating once you have a uniform consistency.
Step 3: If you want to avoid spattering the microwave, cover the bowl.
It was loosely though.You don’t want the top to be blown off.Make sure there’s room for air to escape when you’re boiling the contents.
Step 4: The microwave can heat but not boil.
This should take about three minutes.Return it to the microwave after a quick stir.If it starts to boil, take it out of the microwave and cool it down for 30 seconds.Put it back in when you stir it.
Step 5: The microwave will bring the water to a boil in about two minutes.
To avoid a boil-over, watch carefully.When the mixture begins to bubble and rise vigorously, stir well and continue to microwave fifteen to thirty seconds at a time until it becomes uniform and translucent, rather than powder-cloudy.Microwaves are different.If your sauce is translucent and uniform, it’s done.It’s time to call it quits!
Step 6: Remove and serve warm.
You will burn your tongue if you serve hot.It should be cool for a few minutes before serving.Before serving to children, check the temperature.The leftovers can be kept in the fridge in a container for a few weeks.
Step 7: The cold water, sugar and cornstarch should be put together.
If you do this in a thick pan, you won’t get the sticky mixture to convect.Make sure the water is cold.It won’t combine well if it’s not.
Step 8: Stir slowly when you turn the stove on low.
As the mixture begins to thicken, stir it more quickly.The person is taking action.
Step 9: The lemon juice, butter, and zest should be added.
Make sure the butter is combined.The mixture is ready when it is translucent and uniform.It is possible to combine the flavorings only added at the end of the recipe.The mixture only gets hot at the end and isn’t kept hot, so just take care, as always, to avoid scorching by stirring well.
Step 10: Place the egg, water, lemon juice and peel in a small saucepan.
The peel should be distributed evenly throughout the mixture.This recipe will yield about 1 1/2 cups of lemon sauce.
Step 11: The mixture should be placed on medium heat.
As the liquids cook, whisk in the sugar and butter.The sauce should come to a full boil when the butter is melted.
Step 12: Remove the sauce from the heat.
Allow it to cool a bit and serve warm.It’s great on bread pudding, gingerbread, and ice cream.It’s very easy to make.It can be kept in the fridge for up to a month, though it’s best served warm.It probably won’t last that long.