Lemon Brûlée
Ingredients
Ingredients
lemon (fresh)
4 piece
whipping cream (cold)
500 ml
white sugar (granulated)
120 g
brown sugar (granulated)
45 g
Instructions
Prepare lemons
Split 3 lemons in half lengthways and remove the flesh. Reserve the shells.
Extract juice
Pass the lemon flesh through a sieve and measure out 110ml of juice.
Make cream mixture
In a saucepan, combine 500ml whipping cream, 120g white sugar, and zest from the remaining lemon. Bring to a simmer and reduce until it coats the back of a spoon.
Fill lemon shells
Pour the cream mixture into the prepared lemon shells.
Chill
Refrigerate the filled lemon shells for at least 6 hours or overnight.
Caramelize sugar
Top each lemon with brown sugar and use a torch to melt and brown the sugar until golden.
Serve
Allow the caramelized sugar to harden, then serve immediately.
Original recipe
Storage
Store without the brûlée topping if preparing ahead. Add sugar and torch just before serving.
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