Bread Pudding Lemon Sauce

2 cups servings Prep: 5 m Cook: 15 m Total: 20 m Beginner
5.0/5 (1)
Bread Pudding Lemon Sauce
Lemon: it’s not just for lemonade. This bright, tangy lemon sauce with butter and fresh lemon rind is the perfect topping for warm bread pudding. Sweet, tart, and silky smooth—ready in about 25 minutes.

Ingredients

2 cups servings
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 2 cups water
  • 4 tbsp margarine or butter
  • 2 tbsp lemon juice
  • 1 tbsp grated lemon rind

Step-by-Step Instructions

  1. Mix the sugar and cornstarch in a 2 quart saucepan. Stir in the water gradually. Place over medium heat and bring to a boil for one minute, stirring constantly.
  2. Lower heat and simmer until thickened, about 10-12 minutes, stirring frequently to prevent lumps.
  3. Once thickened to a syrup consistency, stir in the margarine, lemon juice and rind until the butter melts completely. Serve warm over bread pudding.

Common Problems and Solutions

Q: Why is my sauce lumpy?

A: Make sure to mix the cornstarch and sugar together completely before adding water, and stir constantly while cooking. If lumps form, strain the sauce through a fine-mesh sieve before serving.

Q: Can I make this ahead of time?

A: Yes, you can make this sauce up to 2 days ahead. Store covered in the refrigerator and gently reheat in a saucepan over low heat, stirring frequently. Add a tablespoon of water if it's too thick after reheating.

Tips and Techniques

Use fresh lemon juice rather than bottled for the brightest, most authentic flavor. The sauce will continue to thicken as it cools, so remove it from heat when it’s slightly thinner than your desired consistency.

Ingredient Substitutions

  • margarine: butter
  • fresh lemon juice: bottled lemon juice

Equipment Needed

  • 2-quart saucepan
  • Whisk or wooden spoon
  • Grater or zester (for lemon rind)