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Sour Lemon Sauce for Persimmon Pudding


Serve this tart lemon sauce with Persimmon Pudding from "The Martha Stewart Living Christmas Cookbook."

  • Yield: Makes 4 cups

Source: The Martha Stewart Show, Episode 6057


  • 2 cups sugar
  • 2 tablespoons plus 1 1/2 teaspoons cornstarch
  • Large pinch of salt
  • 2 1/2 cups hot water
  • 7 tablespoons unsalted butter
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons freshly grated lemon zest


  1. In a heatproof bowl set over (but not touching) simmering water, mix together sugar, cornstarch, and salt. Add hot water and cook, 3 to 5 minutes, whisking gently, until thick.

  2. Add the butter, lemon juice, and zest and continue cooking, stirring gently, for about 5 minutes. Cool slightly before using, but do not refrigerate (the sauce will become aspic-like) and do not reheat.

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