Lemon-Caramel Sauce

The sauce can be refrigerated in an airtight container up to three days. Gently reheat it just before serving.

  • Yield: Makes about 1 1/4 cups

Photography: Caren Alpert

Source: Martha Stewart Living


  • 1 cup sugar
  • 3 tablespoon fresh lemon juice
  • 1 tablespoon limoncello, (Italian lemon-flavored liqueur; optional)
  • 2 tablespoon unsalted butter, cut into small pieces


  1. Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.

  2. Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.


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