Lemon Caramel Sauce Recipes

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LEMON SAUCE I



Lemon Sauce I image

Wonderful dessert sauce. Serve with gingerbread or cake.

Provided by GINGER P

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 8

½ cup white sugar
1 tablespoon cornstarch
⅛ teaspoon salt
¼ teaspoon freshly grated nutmeg
1 cup boiling water
1 tablespoon butter
1 teaspoon grated lemon zest
1 lemon, juiced

Steps:

  • In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
  • Remove from heat; stir in butter, lemon zest and lemon juice and serve.

Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g

LEMON-CARAMEL SAUCE



Lemon-Caramel Sauce image

Try drizzling this tart sauce over Lemon Crepes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 4

1 cup sugar
3 tablespoon fresh lemon juice
1 tablespoon limoncello, (Italian lemon-flavored liqueur; optional)
2 tablespoon unsalted butter, cut into small pieces

Steps:

  • 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.

LEMON-SCENTED CARAMEL SAUCE



Lemon-Scented Caramel Sauce image

This would be great over apple fritters with vanilla ice cream. Cook the caramel darker for a less sweet, slightly bitter flavor.

Provided by Food Network

Categories     dessert

Time 20m

Yield about 1 1/2 cups

Number Of Ingredients 4

1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream
Peel from 1/2 lemon, cut into 1-inch strips

Steps:

  • Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until medium caramel in color, swirling the pan occasionally to even out the color, about 5 to 10 minutes.
  • Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor.
  • When the caramel is the desired color immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Pass through a fine strainer and serve warm.

CARAMEL SAUCE



Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 25m

Yield about 1 1/2 cups

Number Of Ingredients 4

2 cups sugar
1 cup water
3/4 cup heavy cream
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • In a saucepan combine sugar and water and bring to a boil over high heat. Lower the heat to medium and simmer until the mixture turns deep amber in color, about 6 to 8 minutes. Watch very carefully as this mixture turns color very quickly.
  • Carefully add the cream. The mixture will bubble and spit when the cream is added. Remove from the heat, stir, and add the liqueur. Cool slightly.

SAFFRON POUND CAKE WITH LEMON CARAMEL SAUCE



Saffron Pound Cake with Lemon Caramel Sauce image

We make this at Tru, slice it paper thin and then dry it in the oven to make sweet saffron crostini. We serve it with cinnamon creme brulee and almond risotto or passion fruit mousse.

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 12

10 tablespoons orange juice
2 pinches saffron
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 1/3 cups sugar
4 eggs
1 cup sugar
3 tablespoons water
6 tablespoons freshly squeezed lemon juice
1/2 vanilla bean, split

Steps:

  • Serving Suggestion: Cinnamon ice cream
  • Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
  • In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes.
  • In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice. Mix just until smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
  • Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in.
  • Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
  • The cake will last up to a week, well-wrapped with plastic wrap.
  • Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
  • Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool.
  • To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce.

CHILLED LEMON SOUFFLES WITH CARAMEL SAUCE



Chilled Lemon Souffles with Caramel Sauce image

Provided by Mary Cech

Categories     Milk/Cream     Egg     Dessert     Bake     Lemon     Spring     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6

Number Of Ingredients 10

Vegetable oil
1/4 cup water
1 teaspoon unflavored gelatin
3 large eggs, separated
2 tablespoons cornstarch
1 cup plus 2 tablespoons whole milk
6 tablespoons sugar, divided
6 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Caramel Sauce

Steps:

  • Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
  • Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
  • Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
  • Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
  • Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.

LEMON CARAMEL SAUCE



Lemon Caramel Sauce image

Do you have OSD? When you see something in a saucepan, do you find that you can't stop yourself from giving it a stir? If so, you've probably got obsessive stirring disorder, and you need to curb that kind of behavior to caramelize sugar properly. Mix the sugar as little as possible, just enough to keep it from burning. Stirring encourages the jagged little crystals to join together and crystallize, which you want to avoid. If crystallization does start to happen, remove the pan from the heat and tenderly stir it to dissolve the crystals before adding the water and lemon juice. This lemony sauce is superb when drizzled over any lemon-flavored ice cream served in Profiteroles (page 232), or along with ice cream-filled Crêpes (page 233).

Yield makes 1 cup (250 ml)

Number Of Ingredients 3

1 cup (200 g) sugar
1 cup (250 ml) water
2 to 3 tablespoons freshly squeezed lemon juice

Steps:

  • In a large, heavy-bottomed saucepan or skillet, spread the sugar in an even layer. Pour 1/2 cup (125 ml) of the water over it, along with a few drops of the lemon juice. Heat the sugar, without stirring, over medium heat until the mixture begins to bubble and the sugar starts to dissolve. Tilt the pan gently if the sugar is cooking unevenly, or use a heatproof utensil to ever so gently stir the syrup.
  • Once the sugar begins to smoke and becomes a deep amber color, remove it from the heat and add the remaining 1/2 cup (125 ml) water. Let the steam subside, then whisk the caramel until smooth (wear an oven mitt, as the hot caramel can splatter).
  • Stir in 2 tablespoons lemon juice and let the mixture cool to room temperature. Strain it if there are any bits of undissolved sugar. Once the caramel reaches room temperature, taste it and add the additional lemon juice if you wish. Serve at room temperature or warm.
  • To make Whiskey (or Rum) Caramel Sauce, replace the lemon juice with 1 tablespoon of whiskey (or rum). Once the mixture reaches room temperature, taste and add more liquor if desired.
  • This sauce can be stored in the refrigerator for up to 1 month. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

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