Lemon Brûlée
Ingredients
Main
lemons (fresh)
4 piece
whipping cream (cold)
500 ml
white sugar
120 g
brown sugar
30 g
Instructions
Prepare lemons
Split 3 lemons in half lengthways and remove the flesh. Reserve the shells.
Extract lemon juice
Pass the removed lemon flesh through a sieve. Measure out about 110ml of juice and reserve in a bowl.
Infuse and simmer cream
In a saucepan combine whipping cream, white sugar and zest from the 4th lemon. Bring to a simmer and reduce slightly until the mixture coats the back of a spoon.
Fill lemon shells
Pour the hot cream mixture back into the prepared lemon shells.
Chill
Place the filled lemon shells in the fridge and chill for at least 6 hours or overnight until set.
Caramelize sugar topping
Sprinkle brown sugar over each lemon and use a kitchen torch to melt and brown the sugar until it forms a hard caramel crust.
Serve
Allow the caramel to set for a minute, then serve immediately.
Original recipe
Storage
Best enjoyed fresh. The caramel topping will soften after refrigeration.
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