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Sour Lemon Sauce for Kris Kringle Bread Pudding


Use this sauce to top our Kris Kringle Bread Pudding.

  • Yield: Makes about 3 1/2 cups

Source: Martha Stewart Living, December 2005


  • 1 1/2 cups sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 2 1/2 cups warm water (about 110 degrees)
  • 7 tablespoons unsalted butter, cut into pieces
  • Zest of 2 lemons, plus 1/2 cup fresh lemon juice


  1. Bring sugar, cornstarch, salt, and warm water to a boil in a medium saucepan set over high heat, whisking constantly. Cook, whisking constantly, until mixture thickens, about 5 minutes more.

  2. Stir in butter and lemon zest and juice. Cook, whisking, until smooth, 2 to 3 minutes more. Remove from heat; transfer to a medium bowl to cool completely before putting into jars.

Cook's Notes

Sauce can be refrigerated up to 2 weeks.

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