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Lemon Fondue

"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."
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 cups


  • 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-sized 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 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.

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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!

  • Monarchsmomma
    Jan 1, 2009

    No comment left