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