Salted Caramel Sauce with Meyer Lemon

If you have sugar on hand, you are minutes away from a caramel sauce. And if you have lemon, well then, it doesn’t take any longer to have a caramel-honey sauce. And, if you also have a bit of heavy cream, then it takes another minute for a rich caramel dessert sauce. Serve it on ice cream or custards, put it in milkshakes, or eat it with a spoon.

Salted Caramel Sauce with Meyer Lemon

Prep Time: 10 minutes   |   Servings: 6; makes a generous 1/2 cup


99 g (1/2 cup sugar)

1/4 cup heavy cream

Sea salt

Juice of 1/2 Meyer lemon


Put the sugar in a small saucepan with 2 to 3 tablespoons water. Bring to a boil, covered (so the steam washes the sugar crystals from the sides of the pan), and swirling occasionally, until the sugar has melted. Uncover and let boil until the mixture turns a dark caramel color.

Have the cream ready by the pan and very quickly add it. Stand back so as not to get splattered. Add a small pinch of salt and the lemon juice and stir until smooth. Let cool and store in the refrigerator until needed. Microwave briefly to loosen the sauce before serving.


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About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

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