Lemon Brûlée
Ingredients
Main Ingredients
lemon (fresh)
4 piece
whipping cream (cold)
500 ml
white sugar (granulated)
120 g
brown sugar (granulated)
60 g
Instructions
Prepare the lemons
Split 3 lemons in half lengthwise and remove the flesh. Keep the shells intact.
Strain the lemon flesh
Pass the removed flesh through a sieve to extract about 110ml of juice and reserve it.
Simmer the cream mixture
In a saucepan, combine 500ml whipping cream, 120g white sugar, and the zest from the remaining lemon. Bring to a simmer and reduce slightly until it coats the back of a spoon.
Fill lemon shells
Pour the cream mixture back into the prepared lemon shells.
Chill the dessert
Place the filled lemon shells in the fridge and chill for 6 hours or overnight.
Caramelize the sugar topping
Top each chilled lemon with brown sugar and use a torch to melt and brown the sugar until it forms a hard crust.
Serve
Serve once the sugar topping has set hard.
Original recipe
Storage
Best enjoyed fresh. The brûlée topping may soften if stored.
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