Lemon Dessert Sauce

  • Yield: 8 servings


1cup sugar
1/2cup freshly squeezed lemon juice
2teaspoons grated lemon peel
3-- eggs, beaten
1cup heavy cream


  1. Combine the sugar, lemon juice and lemon peel in the top of a double boiler.  Cook until the sugar is dissolved, stirring frequently.  Remove from the heat.  Stir in some of the hot sugar mixture into the eggs in a bowl.  Add the eggs to the sugar mixture gradually, stirring constantly.  Return the pan to the heat.  Cook until thickened, stirring constantly.  Chill completely.  Whip the cream until soft peaks form.  Fold into the cooled custard mixture.  Refrigerate until ready to serve.  Serve over berries or over pound cake.

 Recipe reprinted with permission from the Junior League of Phoenix’s Reflections Under the Sun (the Junior League of Phoenix Inc., Phoenix, Az., 1999).