Creamy Caramel Sauce

Combine sugar, water and lemon juice in heavy one-quart saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown and candy thermometer registers 335 degrees F, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat and cool 5 minutes.

Carefully add cream (caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve. Remove from heat. Whisk in creme fraiche. Transfer to bowl. Cover and refrigerate.