This cabbage is cooked with onion, jalapenos, and a little cayenne pepper for extra heat. It goes nicely with any Southern food but is a tad peppery.
| Prep Time: | 8 mins |
| Cook Time: | 2 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 8 tablespoons |
Ingredients
- ¼ cup white sugar
- 1 tablespoon cornstarch
- ¼ teaspoon grated lemon zest
- ½ cup water
- 1 tablespoon lemon juice
- 2 teaspoons butter
Instructions
- In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
- Remove the sauce from the heat and stir in the butter. Serve warm.
Reviews
This recipe was amazing. I made a double batch with a little extra zest because I went a little overboard zesting. Used this on a lemon wacky cake, and honestly could’ve just drunk the sauce. Will make again.
Delicious as is! I love lemon meringue pie. Obviously the filling is the show stopper! This recipe is greate
Definitely more of a syrup or sauce, but the taste is fabulous! I took someone else’s suggestion of adding yellow food coloring to make it look more lemony. Yummy!
Love it so much!
Sooooo gooood!!! I actually didn’t even put the butter in it.. I used it for some filling in some cupcakes. It would be awesome with the butter over some pancakes.. my next use for this!! I did find that my 1 lemon didn’t quite have that lemony pop I was going for, so added some extra lemon juice and that did it. May e just a tap or two more and it was perfect…maybe I just has a sweet lemon!! haha!
Wonderful. Made it as a topping for persimmon pudding (on this site), which is a holiday family tradition of ours but on the brink of extinction due to aging matriarchy. The only thing I did differently is to mix the cornstarch with 1/8 of the called for water so I could control the thickness and added a few shards of zest at the end with the butter, for looks. Thank you for the recipe.
This was great. I used Meyer lemons because they were on sale. To reduce the calories I uses Equal sugar & reduced fat butter. I also increased the lemon zest to suit my taste.
I’m not sure what I was expecting with lemon butter but this recipe congealed way too thick and did not have enough of a lemon flavor. It turned into more of a really thick gelatin and would crumble into little balls when I tried to spread it. After I quadrupled the amount of lemon juice, the flavor was definitely better but this recipe just didn’t work as a spread.
Served over warm gingerbread. Yum!
Awesome
Ive been making this for a decade to go atop fresh crepes and it is fabulous! A small dalop of whipping cream atop a crepe drizzled with lemon butter is a decadent breakfast 😉
Fantastic!
WOAH. My first batch came out sickeningly sweet and I wondered why everyone else loved this. And I realize why now. I added TWICE the sugar I should have! So I remade it, and I can fully agree that it’s the bomb. I added extra lemon and yellow food coloring because I LOVE lemon. Now it’s the bomb–in a good way!
I don’t care for pancake syrup or maple syrup (go figure), so I was very interested in trying this out. I am so glad I did, I love it. It’s very easy to make. It’s great on pancakes, crepes, muffins, angel food cake.
Very yummy. After the first time making this I added a little extra lemon zest the next few times and it was delicous. Also, I followed someone elses review and added a little yellow food coloring to give it a nice yellow color as I was giving this away as gifts.
Quick, easy, and so delicious!
Excellent and easy peasy. 🙂
Yummy!!! I use this as a sauce on a stir fry. I can not say enough on the flavor. My daughter loves it on toast….
I love this stuff! I serve it with “Orange Rice Cake” from this site, and replace the orange in that recipe with lemon. Thanks for sharing dramstad!
It was ok, but I found it a little bland. It’s more like a sauce.
really really good and extremely easy. don’t need to add the butter if you don’t want to (i’m volunteering in albania and the butter has an odd flavor here so i did it once with and once without and was pleased with both)