Lemon Fondue Recipe
Lemon Fondue Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
40 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 4 cups water
  • 1/2 cup butter or margarine
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon peel
  • Strawberries, gingerbread and/or bite-size meringues

Directions

In a heavy saucepan, combine 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

Nutritional Facts

2 tablespoons: 46 calories, 2g fat (1g saturated fat), 6mg cholesterol, 53mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 0 protein.

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 4 cups water
  • 1/2 cup butter or margarine
  • 1/2 cup lemon juice
  • 2 tablespoons grated lemon peel
  • Strawberries, gingerbread and/or bite-size meringues
  1. In a heavy saucepan, combine 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

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MY REVIEW
steve-annie User ID: 5727150 44528
Reviewed Jul. 22, 2011

"quick correction ... the half recipe actually fed 6 of us: 4 adults, 2 teenagers."

MY REVIEW
steve-annie User ID: 5727150 70900
Reviewed Jul. 22, 2011

"This is a great recipe! I would only clarify that you must stir the mixture as it heats - don't let it come to a boil before stirring or you'll have lumps of cornstarch in it. (Trust me - I've done it in the past!) ... This was a huge hit at my brother's last barbecue. Both the adults and the kids loved it. We dipped strawberries and cubes of pound cake. I want to try it with the mini-meringues - didn't have time to make those. My sis-in-law asked for the recipe. This is a very large recipe - 5 cups is a lot of fondue! I halved it for 5 people and we all had plenty. Highly recommended!"

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