Lemon Sauce, also known as Lemon Syrup, is a bright and zesty topping that can bring a burst of flavor to your dishes. It’s sweet, tangy, and oh-so-refreshing! This versatile sauce is a perfect companion to pancakes, waffles, ice cream, or even a drizzle over cakes. Whether you’re preparing a special breakfast or just looking to elevate your desserts, this lemon sauce will surely impress.
Why Make This Recipe
Making Lemon Sauce at home is easy and rewarding. With just a few simple ingredients, you can create a delightful syrup that enhances many dishes. It’s a great way to use fresh lemons, and nothing beats the taste of homemade compared to store-bought options. Plus, it’s a fantastic way to add a splash of sunshine to your meals!
How to Make Lemon Sauce – Lemon Syrup
Ingredients:
- 10 tablespoons unsalted butter (141 grams, or 1¼ sticks)
- 1 cup granulated sugar (200 grams, ultrafine is best, if available)
- ½ cup heavy cream (114 grams)
- 2 tablespoons lemon zest (from 2 lemons)
- ¾ cup freshly squeezed lemon juice (from 6 lemons)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda (3 grams)
- Blueberry Pancakes (optional but DELISH) (click for recipe)
Directions:
- In a small saucepan over medium-low heat, combine all the ingredients except for the baking soda. Bring this mixture to a low boil and cook just until the sugar dissolves.
- Remove the saucepan from the heat and stir in the baking soda. Keep stirring constantly. Place the saucepan back over low heat and stir for one more minute.
- Finally, remove from the heat and let it cool slightly.
How to Serve Lemon Sauce – Lemon Syrup
Serve your Lemon Sauce warm over pancakes, waffles, or French toast for a delightful breakfast. It’s also fantastic drizzled over desserts like ice cream or cakes. You can even use it as a refreshing topping for yogurt or fruit salads!
How to Store Lemon Sauce – Lemon Syrup
Store any leftover Lemon Sauce in an airtight container in the refrigerator. It should last for about a week. Before using, simply warm it gently for a few seconds in the microwave or over low heat on the stove.
Tips to Make Lemon Sauce – Lemon Syrup
- Make sure to use fresh lemons for the zest and juice for the best flavor.
- If you prefer a thicker syrup, allow it to simmer a bit longer after adding the baking soda.
- Adjust the sweetness by adding more or less sugar according to your taste.
Variation
You can experiment by adding other flavors, such as ginger or vanilla, to give your Lemon Sauce an extra twist. For a fruity version, try adding pureed berries or peaches for a delightful change.
FAQs
1. Can I use bottled lemon juice instead of fresh?
While you can use bottled lemon juice, fresh lemons provide a brighter, fresher taste that really enhances the flavor of the sauce.
2. Is this sauce vegan-friendly?
This recipe uses butter and cream, which makes it not vegan-friendly. You could try substituting with vegan butter and coconut cream for a vegan version.
3. Can I freeze Lemon Sauce?
Yes, you can freeze it! Just make sure to store it in a freezer-safe container, and it should last for a couple of months. Thaw it in the refrigerator before using.
Lemon Sauce
Ingredients
Main Ingredients
- 10 tablespoons unsalted butter (141 grams, or 1¼ sticks)
- 1 cup granulated sugar (200 grams, ultrafine is best, if available)
- ½ cup heavy cream (114 grams)
- 2 tablespoons lemon zest (from 2 lemons)
- ¾ cup freshly squeezed lemon juice (from 6 lemons)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda (3 grams)
Instructions
Preparation
- In a small saucepan over medium-low heat, combine all the ingredients except for the baking soda. Bring this mixture to a low boil and cook just until the sugar dissolves.
- Remove the saucepan from the heat and stir in the baking soda. Keep stirring constantly. Place the saucepan back over low heat and stir for one more minute.
- Finally, remove from the heat and let it cool slightly.
