For sweet dishes with lemon sauce, gather 1 1/2 tablespoons lemon juice, 1/4 cup butter, 1 cup sugar, 2 tablespoons flour and 1 teaspoon lemon peel. Also gather 1/4 teaspoon nutmeg. For savory dishes, organize 1/2 cup lemon juice, 2 cups stock, 1/4 cups water and cornstarch, 3/4 cup sugar and one lemon.
For the sweet or dessert sauce, combine the butter, sugar and flour together in a saucepan. Boil 1 1/4 cups water and add it to the saucepan, let the contents dissolve, then add the remaining ingredients and bring the contents to a boil. Allow the mixture to continue boiling until thickened. This recipe is ideal for serving on such items as angel food cake with berries.
For the savory sauce, bring the stock (likely chicken) to a boil in a saucepan, then add the lemon juice, sugar and the zest of the whole lemon. Once the contents achieve a boil again, add the cornstarch and water, whisking briskly to ensure that the cornstarch does not clump. Continue cooking the sauce until it reaches the desired thickness, then taste for seasoning. Add salt and pepper as required. This sauce is ideal for chicken or turkey dishes, particularly those with an Asian flair. If desirable, substitute the sugar with a sugar-free product, such as Splenda.