Serves 1
Directions
- 1Zest two lemons.
- 2Split the lemons in half and remove the insides to create lemon cups.
- 3Juice the lemons using a mesh bag and a lemon juicer.
- 4In a saucepan, combine heavy cream, sugar, and lemon zest.
- 5Mix on low heat for 10 minutes or until it lightly bubbles.
- 6Remove from heat and pour in the lemon juice, then mix.
- 7Sift the mixture into a bowl to remove any remaining lemon zest.
- 8Pour the mixture into the hollowed-out lemon halves.
- 9Refrigerate for a couple of hours.
Ingredients
- 2 lemon
- 2.5 cups heavy cream
- 1 cup sugar
- 2 tablespoons lemon zest
Equipment
measuring spoonsglass bowllemon juicersaucepanwhiskmesh strainerred bowlplate
Tips
- Add an extra layer of sugar and flambé the top for a hard crust.
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