Description
A delicious dessert made with lemons, heavy cream, and a caramelized sugar topping.
Ingredients
Scale
- 6 lemons (halved long ways with pulp scooped out)
- 16 ounces heavy cream
- 2/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 cup lemon juice
Instructions
- To a saucepan, add heavy cream, sugar, salt and lemon zest. Heat over medium-low heat until very hot to the touch, about 3 to 5 minutes. It shouldn’t be boiling but should be steaming.
- Remove from the heat and pour in the lemon juice; give it a gentle mix.
- Pour the lemon and cream mixture into the halved lemons.
- Carefully transfer them to a cutting board or baking sheet and place them in the fridge to chill, at least 4 hours.
- To brulee them, add a teaspoon of sugar to the top in an even layer.
- With a kitchen blow torch, caramelize the top.
- Serve immediately.
Notes
- Ensure the cream mixture does not boil to maintain the right texture.
- Chilling is essential for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling and Bruleeing
- Cuisine: American
Nutrition
- Serving Size: 1 lemon half
- Calories: 250
- Sugar: 23g
- Sodium: 30mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg