Lemon Brûlée
Equipment
Ingredients
Main Ingredients
lemons (fresh, unwaxed)
4 pcs
whipping cream (cold)
500 ml
white sugar (granulated)
120 g
brown sugar (granulated)
60 g
Instructions
Prepare the lemons
Cut 3 lemons in half lengthways and carefully remove the flesh.
Extract and strain the juice
Pass the lemon flesh through a sieve and measure out approximately 110 ml of juice. Reserve in a bowl.
Make the lemon cream
In a saucepan combine 500 ml whipping cream, 120 g 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 the lemon shells
Pour the warm cream mixture back into the prepared lemon shells.
Chill the dessert
Place the filled lemon shells in the fridge for 6 hours or overnight until set.
Caramelise the sugar topping
Sprinkle brown sugar over each chilled lemon and use a kitchen torch to melt and brown the sugar until it forms a hard caramel crust.
Original recipe
Storage
Best enjoyed within 24 hours of caramelising the sugar topping
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