Name: Lemon Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3/4 cup sugar; 2 tablespoons cornstarch; 3 tablespoons fresh lemon juice; 2 egg yolks; 3/4 cup water; 1 teaspoon lemon extract

A perfect splurge for breakfast, this Lemon Sauce is served warm over pancakes or waffles. Ready in just 15 minutes, it is an easy way to bring something special to the breakfast table.

PIN IT FOR LATER!

Love lemon for breakfast? Try these Lemon Muffins, Lemon Pancakes or these Raspberry Lemon Breakfast Biscuits.

Ahhhh, childhood memories…..My mom always cooked for us growing up. I don’t remember ever going out, except for when we were on vacation. She made breakfast every day. It’s one of those things that I think is becoming more and more rare. I know I don’t make breakfast for my kids every day!

This Lemon Sauce over pancakes was always one of my favorites growing up. It is super sweet and almost like eating dessert – maybe that’s why I liked it so much!! But whenever I have it, I can’t help but think of my mom and my childhood.

What is Lemon Sauce?

This lemon sauce is similar to a lemon curd, but much easier to make, and much faster. This lemon sauce doesn’t have any butter, so it’s not quite as rich. Instead of cooking the sauce slowly to thicken, like you would with lemon curd, this only takes a few minutes. And this lemon sauce is more sweet than sour or tart. But it still has a great lemon flavor!

We always had this on pancakes growing up, but it is equally good on waffles. Or on toast. Or just by the spoonful. It would even be great served over pound cake for dessert.

How to Make It

Start by combining the sugar and the cornstarch in a pan. Whisk it to combine it. This helps so that you don’t get lumps.
Add in the lemon juice, then stir in the egg yolks, water and lemon extract.
Place the pan over medium heat and cook, stirring often, until it is as thick as you’d like. The longer you cook it, the thicker it will get, so make sure you stop when it’s at a consistency that makes it easy for pouring over your pancakes.

Tips and Tricks

You can also make this in the microwave. Just cook the mixture on high in 30 second to 1 minute increments, stirring every time you check on it. It’s even faster this way!
I always use fresh lemon juice versus bottled.
You can store this in the refrigerator and reheat to use later.

More Lemon Recipes

Lemon Cheesecake
Lemon Scones with Nutmeg and Cherries
Lemon Roll Pull-Apart Bread
Glazed Lemon Cakes
Lemon Ricotta Pancakes
Pistachio Lemon Pound Cake

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