Lemon Brûlée

Ingredients

• 4 lemons (Use unwaxed lemons; split three lengthways and hollow them out for the shells. Use the fourth lemon for its zest.)
• 110 ml lemon juice (Strained from the flesh of the three hollowed lemons; the source says around 110 ml.)
• 500 ml whipping cream
• 120 g white sugar
• brown sugar (For topping; amount not specified.)

Steps

1. 1

   Wash and dry the four unwaxed lemons. Set one aside for its zest. Cut the other three in half lengthways, keeping the shells intact.

2. 2

   Scoop the flesh from the three halved lemons and reserve the hollowed shells.

3. 3

   Pass the lemon flesh through a sieve into a bowl, measure out around 110 ml of juice, and reserve it.

4. 4

   Put the whipping cream, white sugar, and zest from the reserved fourth lemon in a saucepan. Bring to a simmer, then reduce slightly until the mixture coats the back of a spoon.

5. 5

   Whisk the reserved lemon juice into the hot cream mixture; it should thicken almost immediately.

6. 6

   Pour the mixture into the reserved lemon shells. Cover and chill for 6 hours or overnight, until set.

7. 7

   Cover the set filling with brown sugar and use a kitchen torch to melt and brown the sugar. Serve once the sugar has set hard.

Notes

The amount of brown sugar for the topping is not specified. The source gives no specific simmer duration or torching time.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• chilled
• torch-finished
• lemon