Lemon Brûlée

Ingredients

• 4 Lemons (Unwaxed; 3 halved lengthwise and hollowed, 1 for zesting)
• 110 ml Lemon juice (Extracted from the flesh of the 3 halved lemons)
• 500 ml Whipping cream
• 120 g White sugar
• Brown sugar (For the brûlée topping)

Steps

1. 1

   Prepare the lemons by splitting 3 of them in half lengthways. Carefully remove the flesh from the shells, keeping the shells intact to use as serving vessels.

2. 2

   Pass the removed lemon flesh through a sieve into a bowl to extract the juice. Measure out approximately 110ml of juice and set aside.

3. 3

   In a saucepan, combine 500ml whipping cream, 120g white sugar, and the zest from the 4th lemon.

4. 4

   Place the saucepan over heat and bring the mixture to a simmer. Continue to cook, reducing slightly, until the mixture is thick enough to coat the back of a spoon.

5. 5

   Remove the cream mixture from the heat and whisk in the reserved 110ml of lemon juice. The mixture should thicken almost immediately due to the acid reacting with the cream.

6. 6

   Pour the mixture into the prepared lemon shells. Place them in the fridge to chill and set for at least 6 hours, or ideally overnight.

7. 7

   Once the filling has set, sprinkle the tops evenly with brown sugar.

8. 8

   Use a kitchen blowtorch to melt and caramelize the sugar until it is browned and bubbling.

9. 9

   Allow the sugar to set hard before serving.

Notes

Ensure you use unwaxed lemons as the recipe requires the zest of one lemon. The setting time is crucial for the posset texture; do not rush the 6-hour chilling period.

Nutrition per serving

• dessert
• lemon
• brulee
• posset
• no-bake
• vegetarian
• fruit dessert