"As pretty as it is luscious, this sunshiny sauce is a lovely complement to angel food or pound cake," says field editor Diane Hixon of Niceville, Florida. "It's just right for a special luncheon."
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 4 cups water
- 1/2 cup butter, cubed
- 1/2 cup lemon juice
- 2 tablespoons grated lemon peel
- Strawberries, gingerbread and/or bite-size meringues
- In a large heavy saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter, lemon juice and peel until butter is melted.
- Transfer to a fondue pot and keep warm. Serve with strawberries, gingerbread and/or meringues. Yield: 5 cups.
Originally published as Lemon Fondue in Taste of Home December/January 2001, p18
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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