The sauce can be refrigerated in an airtight container for up to 3 days. Warm over gentle heat just before serving.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
1 cup sugar
3 tablespoons fresh lemon juice
1 tablespoon limoncello (Italian lemon-flavored liqueur; optional)
2 tablespoons unsalted butter, cut into small pieces
Preparation
Step 1
Heat the sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until the sugar has dissolved and the syrup is clear. Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let the syrup boil, gently swirling the pan occasionally, until dark amber.
Step 2
Remove from heat; whisk in the lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (The caramel will steam and spatter.) Serve warm.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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