Directions
- 1In a small saucepan, bring cream and sugar to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium and boil for 3 minutes, stirring constantly. Adjust heat as needed to prevent boiling over. Remove from heat.
- 2Stir in lemon juice and zest and let sit for 5 minutes to cool.
- 3Pour the mixture into the halved lemons.
- 4Place them on a cutting board or cupcake pan and place them in the fridge to chill, at least 3 hours.
- 5To brûlée, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. Serve immediately.
Ingredients
- 8 lemons, halved lengthwise with pulp scooped out
- 16 ounces heavy cream
- 0.67 cup granulated sugar
- 1 lemon zest
- 8 tablespoons lemon juice
Equipment
knifespoonsievegratersmall saucepankitchen blow torch
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