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
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.