1. Combine the sugar and water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then boil steadily for 8 minutes (syrup technique: boiling sugar and water together to concentrate and thicken), until the mixture is slightly syrupy and coats a spoon lightly — a candy thermometer will read approximately 220°F (104°C).
2. Remove the saucepan from the heat. Add the butter and lemon juice, stirring until the butter is fully melted and the sauce is smooth and uniform in color. Serve warm over pudding.
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