Lemon Fondue

Name: Lemon Fondue
Prep time: 15 min
Total time: 15 min
Yield: 5 cups.
Ingredients: 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 zest; Strawberries, gingerbread and/or bite-size meringues

"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."

Ingredients

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 zest
Strawberries, gingerbread and/or bite-size meringues

Directions

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 until thickened, 1-2 minutes. Remove from the heat; stir in butter, lemon juice and zest until butter is melted.
Transfer to a fondue pot and keep warm. Serve with strawberries, gingerbread and/or meringues.

Nutrition Facts

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

Originally published as Lemon Fondue in Taste of Home December/January 2001

Reviews

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steve-annie

Jul 22, 2011

Quick correction ... the half recipe actually fed 6 of us: 4 adults, 2 teenagers.
steve-annie

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!