Lemon Pudding Sauce
A tangy lemon pudding sauce with bright lemon flavor, perfect as a topping or dessert accompaniment for those craving a sweet and citrusy treat.
Ingredients
Instructions
- Dissolve cornstarch in a little cold water.
- Beat the egg and add sugar to it.
- Add the cornstarch mixture to the beaten egg and sugar.
- Stir in boiling water gradually.
- Add lemon extract for flavor.
- Cook in a double boiler until reaching the right consistency and stirring continuously.
Tips & Substitutions
To achieve the best texture, ensure that your egg is at room temperature before beating. If you don’t have lemon extract, fresh lemon juice can be used, but you may need to adjust the sugar slightly due to the acidity. For a thicker sauce, you can increase the cornstarch, but be cautious not to make it too gelatinous. Always stir continuously while cooking to prevent curdling.
Serving Suggestions
This lemon pudding sauce pairs beautifully with vanilla ice cream or as a drizzling over cakes like Butter Cake Squares. It can also be served warm or cold, making it a versatile dessert addition. Consider serving it alongside fresh berries or as a topping for pancakes for an added burst of flavor.
Storage & Reheating
Store any leftover lemon pudding sauce in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stovetop over low heat, adding a splash of water if it thickens too much. Stir constantly to maintain a smooth consistency while warming.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Pudding Sauce contains roughly 479 calories, with 4g protein, 105g carbohydrates, and 4g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of sugar?
Yes, you can substitute granulated sugar with alternatives like stevia or monk fruit sweetener, but be sure to check the conversion ratios, as these sweeteners can vary in sweetness compared to sugar.
What if the sauce is too runny?
If your sauce turns out too runny, you can return it to the double boiler and gently heat it while stirring. If needed, mix a little more cornstarch with cold water and add it to the sauce, cooking until it thickens to your desired consistency.
Can I make this sauce ahead of time?
Yes, you can make the lemon pudding sauce ahead of time. Just cool it completely before storing it in the refrigerator. When ready to serve, gently reheat it while stirring to get the right consistency back.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).