Food & Cooking Recipes Dessert & Treats Recipes Lemon-Caramel Sauce 3.3 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Caren Alpert Yield: Makes about 1 1/4 cups Try drizzling this tart sauce over Lemon Crepes. Ingredients 1 cup sugar 3 tablespoon fresh lemon juice 1 tablespoon limoncello, (Italian lemon-flavored liqueur; optional) 2 tablespoon unsalted butter, cut into small pieces Directions 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. Cook's Notes The sauce can be refrigerated in an airtight container up to three days. Gently reheat it just before serving. Rate it Print