Lemon Caramel
I wasn't sure if this would be any good - lemon with butter and cream and sugar and...wait, that does sound good. Kind of like lemon curd without the eggs. Bright, creamy, slightly tart, rich and perfect perfect perfect with fresh ripe strawberries. Dip like a fondue, drizzle over vanilla ice cream or whipped cream and strawberries (with or without a biscuit or a piece of pound or angel food cake), or just have it with strawberries. Did I mention it's good with strawberries?
Caramel is so easy to make. Just keep an eye out so it doesn't burn. I like a medium-colored caramel so I take it off the heat not long after it turns golden, but some prefer it darker with a slightly bitter flavor. Just let it bubble a bit longer if that's your preference.
Lemon Caramel
Makes about 1 cup1 cup sugar
1/4 cup water
1/4 cup lemon juice (from 1 lemon)
2 tablespoons butter
1/3 cup cream
1/8 heaping teaspoon flaky sea salt
1. Put sugar in a heavy saucepan and drizzle water around the edges. Turn heat on medium-low and cook until sugar is dissolved and caramel is brown (5-10 minutes, watch carefully).
2. Take off heat and add lemon, butter and cream. Whisk vigorously until butter melts and everything is blended (but be careful - it will be very hot). Pour into a heatproof dish and let cool for at least 5 minutes before serving or to room temperature if refrigerating (where it's good for a couple of weeks).
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