Indulge in the Sweet Delight of Our Sicilian Dessert Sauce Recipe.
Prepare to elevate your dessert game with our Sicilian dessert sauce, a versatile and heavenly concoction perfect for drizzling over pastries or savoring by the spoonful.
This easy-to-make sauce blends the tangy zest of lemon with the rich sweetness of sugared egg yolks, creating a luscious topping that complements a variety of desserts.
Whether you're looking to add a gourmet touch to a simple cake or seeking a delightful treat to enjoy on its own, this sauce is sure to impress.
Our recipe guides you through a few simple steps to whip up this traditional Sicilian favorite, making it an ideal choice for both novice cooks and seasoned chefs.
Get ready to dazzle your guests and satisfy your sweet tooth with this exquisite homemade dessert topping!
⦁ 5 egg yolks (reserve the whites)
⦁ 1.5 cups granulated sugar
⦁ ½ cup + ½ tsp lemon juice (divided)
⦁ 1 tbsp lemon zest
⦁ 6 egg whites
⦁ ½ cup confectioners' sugar
1. Fill a small saucepan with 2 inches of water and bring it to a simmer over high heat.
2. Whisk egg yolks, sugar, lemon juice, and zest in a bowl. Place over the simmering water, reduce heat, and continue whisking until the mixture thickens.
3. Remove from heat and cool in an ice bath.
4. Beat egg whites and a bit of lemon juice to soft peaks, then add confectioners' sugar until stiff peaks form.
5. Fold the meringue into the cooled yolk mixture.
6. Refrigerate for at least 2 hours before serving.
🛒 Choosing Ingredients
✔ Lemons – Use fresh, unwaxed Sicilian lemons (like Femminello) for bright, floral zest and juice
✔ Whole Milk – Provides a rich, creamy texture; avoid low-fat options
✔ Egg Yolks – Just the yolks; they create the silky custard base
✔ Cornstarch – Light thickener that keeps the cream smooth and delicate
✔ Granulated Sugar – Adjust depending on lemon acidity
✔ Unsalted Butter – Adds gloss and richness when stirred in at the end
✔ Vanilla Extract – Optional, for warmth and depth
✔ Limoncello – Optional, adds a grown-up Sicilian twist
👩🍳 Preparation
✔ Zest First – Zest lemons before juicing for maximum oil and aroma
✔ Temper the Eggs – Slowly add warm milk to yolks to avoid scrambling
✔ Whisk Continuously – Prevents lumps and ensures a smooth, glossy cream
✔ Strain the Cream – Use a fine sieve for the silkiest result
✔ Stir in Butter Last – Off heat, for a luxurious finish and shine
🔥 Cooking Techniques
✔ Low Heat – Cook over gentle heat to avoid curdling
✔ Double Boiler Optional – Great for extra control if you’re nervous about scrambling
✔ Glass or Ceramic Bowls – Avoid metal, which can react with lemon juice
✔ Cool Before Chilling – Let cream come to room temp before refrigerating
🍳 Balancing Flavors
✔ Sweet vs. Tart – Adjust sugar to find your ideal lemony brightness
✔ Limoncello Boost – A dash intensifies the citrus profile
✔ Vanilla Roundness – Softens the lemon for a more mellow flavor
✔ Salt Pinch – Enhances all the citrus and creamy notes
📦 Storage
✔ Refrigerate – Cover with cling film (pressed to surface) and chill for at least 3–4 hours
✔ Shelf Life – Keeps up to 3 days in the fridge
✔ Not Freezer-Friendly – Separation and curdling may occur
✔ Prep Ahead – Can be made the night before for entertaining ease
🍽 Serving
✔ Elegant Glasses – Serve in small cups, jars, or martini glasses for a refined look
✔ Toppings – Candied lemon peel, crumbled amaretti cookies, mint leaves, or a dusting of powdered sugar
✔ Pair With – A crisp biscotti, shortbread, or a shot of espresso
✔ Great for Summer – Light, refreshing, and sunshine-sweet