Lemon Brûlée
Ingredients
Main
lemon (fresh)
4 piece
whipping cream (cold)
500 ml
white sugar
120 g
brown sugar
60 g
Instructions
Prepare the lemons
Split 3 lemons in half lengthways and remove the flesh. Pass the flesh through a sieve and measure out around 110 ml.
Make the lemon cream
In a saucepan add 500 ml whipping cream, 120 g 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 the lemon shells
Pour the warm cream mixture into the prepared lemon shells and chill in the fridge for 6 hours or overnight.
Brûlée the tops
Sprinkle brown sugar on top of each chilled 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 and serve immediately.
Original recipe
Storage
Best served within 48 hours. Keep covered in the refrigerator to prevent the caramel from absorbing moisture.
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