Margaret’s Meyer Lemon Caramel Sundae

For a fabulous winter dessert, you can simply pour Meyer Lemon Caramel Sauce over vanilla ice cream; and if you want decorate with Candied Meyer Lemons and/or Almond Meringue Cookies sandwiched with Meyer Lemon Curd.

Meyer Lemon Caramel Sauce


  • 2/3 cup sugar
  • 1/4 cup water
  • 1/4 cup fresh Meyer Lemon juice
  • 1/2 teaspoon grated Meyer Lemon zest
  • 1/4 cup cream
  • 2 tablespoons butter


Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.

Carefully add lemon juice, zest, cream and butter (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely.

Sauce be prepared 1 day ahead. Cover and let stand at room temperature.


Candied Meyer Lemons


  • 1/4 cup sugar
  • 1/4 cup water
  • 10 sliced seeded Meyer Lemon thin slices


Stir water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add lemon slices and return to boil. Reduce heat to medium and simmer until fruit is tender and liquid is syrupy, about 20 minutes. Transfer to bowl; cool to room temperature. (Can be made 1 week ahead. Cover and chill.)


Meyer Lemon Curd


  • 1/2 cup fresh Meyer Lemon juice
  • 2 teaspoons finely grated fresh Meyer Lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 stick (6 tablespoons) unsalted butter, cut into bits


Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.


Almond Meringue Cookies


  • 1/4 cup unpeeled almonds
  • 1/2 cup egg whites (about 4 to 5)
  • 2/3 cup granulated sugar


Preheat the oven to 375 degrees F.

Line 2 cookie sheets with parchment paper.

In a food processor, process the almonds until very fine.

In the bowl of a mixer, beat the egg whites until soft peaks form. Slowly, tablespoon by tablespoon, add the granulated sugar and beat until stiff and shiny.

With a rubber spatula, fold the pulverized almonds into the egg whites.

Using a pastry bag fitted with a 1/4 inch tip, pipe out 1-inch rounds 1 inch apart on the cookie sheets. Or use a tablespoon.

Bake the meringues in the middle of the oven for 15 minutes, or until they are light golden in color.

Working quickly with a spatula, remove the meringues to a baking rack. Let cool.

Makes about a cup.