Rating: 3.29 stars
14 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
  • 14 Ratings

Try drizzling this tart sauce over Lemon Crepes.

Martha Stewart Living, March 2005

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Credit: Caren Alpert

Recipe Summary test

Yield:
Makes about 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Cook's Notes

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

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Reviews

14 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0