Everyday Lemon Syrup and Sauce Mix.
You'll find a reason to use this every day!
This is fabulous! It tastes just like a lemon pie. Best lemon flavor anywhere! It's great on pancakes but makes a wonderful sweet-and-sour sauce
When we developed this syrup, that was the flavor we were after. We wanted it to taste just like a lemon pie. We nailed it. It tastes just like a fresh lemon pie. You can use it just like your favorite lemon curd recipe.
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What does this syrup or sauce taste like? It's sweet-tart, sweet enough to work on pancakes but tart enough to be a sweet and sour sauce.
- Can I use it on my pancakes? Certainly, we have many pancake syrups, and this is one of the best.
- Is it a dessert sauce or something to use in your cooking? Both. Keep some in the refrigerator. You'll be surprised how often you reach for it. See the suggestions below.
- There are lots of lemon flavors; what is this one like? It's like the lemon flavor in a lemon meringue pie. That nails it.
- Is it easy to make? It's easy. Put three cups of water, the mix, and a cube of butter in a big pan and cook away.
- How much does it make? After cooking, you'll have about three cups of syrup and sauce.
- How does it keep? It will never go bad but it does tend to get crystals. I never throw it away, but I like to use it in three weeks or so.
Dennis Weaver
Blueberry pancakes with lemon syrup
I've always loved lemon. Lemon pie is my favorite, and I love good lemon desserts. But good lemon can be hard to find. Much of it is tinny and metallic-tasting. This isn't. It's like lemon pie on your plate.
13 Reasons to use this every day!
- It makes the best lemon chicken. Coat the lemon cutlets with panko or other bread crumbs and fry the chicken. Use this lemon sauce, and you'll have authentic lemon chicken.
- It makes a great lemon poke cake--way easier than frosting. See the recipe below.
- It's fabulous on pancakes or French toast. Try it on raspberry or blueberry pancakes.
- Drizzle some over ice cream for a simple dessert that is luscious.
- Put lemon sauce over angel food cake, top it with fresh blueberries, and a dollop of whipped cream.
- It's a classic match for blueberries and terrific on strawberry and raspberry desserts, even strawberry or raspberry shortcakes.
- It transforms gingerbread from good to extraordinary.
- I use this in my chicken stir fry. I add the spice and then a drizzle of lemon sauce.
- We cook asparagus in our air fryer, then drizzle it with lemon sauce and dust it with parmesan. The same method works for Brussels sprouts and other vegetables.
- Add lemon to cooked rice for a simple side dish.
- I like fish, so I make tartar sauce. I use mayonnaise as a base. Mince a sweet onion and green pepper and mix that with either dill relish or a minced dill pickle. Add lemon sauce to taste, to get it just lemony enough.
- Make this lemon coconut poke cake. It's easier than baking and frosting a cake, and tastes like a coconut lemon meringue pie.
- Put a little sparkle in your soda.
- Add some zest to your salad.
Ingredients:
Vanilla Cake Mix
Shredded coconut
Yellow food color (optional)
Lemon syrup
- Bake the cake according to the directions on the packaging in a 9x9-inch pan. This will make the cake tall enough for deeper holes and more flavor dispersed throughout.
- After baking, use the handle of a wooden spoon or a skewer to poke quarter-inch holes about an inch apart in the cake.
- Pour the dessert sauce or syrup over the cake and into the holes.
- Top the cake as desired, but it's not necessary.
Prepare the optional coconut topping. While the cake is baking, color and flavor the coconut by putting the coconut in a bowl with a drop of yellow food color and lemon syrup. Stir until the color is dispersed. Cover the cake with the coconut.
Try it. If you're not delighted with this lemon syrup and sauce, we'll refund your money.