Directions
- 1In a small saucepan, bring cream and sugar to a boil over medium-high heat, stirring until sugar dissolves.
- 2Reduce heat to medium, boil for 3 minutes, stirring constantly. Remove from heat.
- 3Stir in lemon juice and zest, and let sit for 5 minutes to cool.
- 4Pour the mixture into the halved lemons.
- 5Place in the refrigerator to chill for at least 3 hours.
- 6To brulée, add a teaspoon of sugar to the top of each lemon half in an even layer. Use a kitchen blow torch to caramelize the sugar.
Ingredients
- 8 lemons, halved lengthwise with pulp scooped out
- 16 ounces heavy cream
- 2 cups granulated sugar
- 1 lemon zest
- 8 tablespoons lemon juice
Equipment
knifespoonstrainergratersmall saucepankitchen blow torch
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