Caramel Sauce

• 1 cup heavy cream
• 2 cups sugar
• Juice of ½

Heat the cream to barely simmering and keep warm.

Place the sugar and lemon juice in a small heavy saucepan and stir until the sugar is moistened. Caramelize the sugar (see Note, preceding recipe). Gradually pour in the hot cream, stirring constantly. (Be careful; the caramel will bubble up.) Heat to boiling, stirring constantly, then remove from heat. Add the butter and stir until smoo