If you have been watching the sweet sauces I have posted, you will have noted that I do not like a sauce with corn starch, and I have been searching for a good lemon sauce. I have found one that I want to share with you.
March 9, 2015 Update of the following
I kept getting inconsistent results as I tried to repeat this recipe, and finally, I think, I found the problem; it takes a lot of heat to get the sauce to thicken. So in the Directions, I am adding information about thickening the sauce. My results now are a thick lemon sauce that is not quite as stiff as a lemon curd.
- 3 eggs
- 3/4 cups sugar
- 2/3 cup of lemon juice
- 1 1/2 Tablespoons of lemon zest
- 5 Tablespoons butter, at room temperature
I found that two large lemons provided both the necessary juice and zest
Cut the butter into 5 or more pieces. It has to be able to melt easily in the hot egg, sugar,and juice mixture.
In a heavy bottom pan, cook the eggs, sugar and lemon juice over medium heat, whisking constantly until thickened. It requires a temperature of the mixture to get into the 165 degree F range for the mixture to thicken.
Remove from the heat and add the butter and zest. Stir until smooth and the butter is all melted into the mixture. Transfer to a storage container.
Place plastic wrap on the surface of the mixture to avoid a scum forming. Refrigerate.
When ready to use, stir until smooth again
This sauce has a very strong lemon flavor, but is ideal for spreading on sweet breads such as the Steamed Bread Pudding, or even as a topping for ice cream.
I originally tried to make this sauce in a bain marie, or double boiler. The sauce would not get hot enough, and didn’t thicken. Then, as it cooled, it separated. I was able to save the sauce by reheating it in a heavy bottom sauce pan and stirring and raising it to a temperature of 168 degrees F. Don’t let the sauce boil, and don’t let the temperature go over 170 degrees F.
I used lemons- about 2.5-3.0 inches in diameter.