Directions
- 1Halve lemons and scoop out pulp.
- 2In a saucepan, bring heavy cream and sugar to a boil, then reduce heat and boil for 3 minutes, stirring constantly. Remove from heat.
- 3Stir in lemon juice and zest. Let sit for 5 minutes to cool.
- 4Pour the mixture into the halved lemons. Refrigerate for at least 3 hours.
- 5Add a teaspoon of sugar to the top of each lemon posset and caramelize with a kitchen blow torch.
Ingredients
- 8 lemons
- 16 ounces heavy cream
- 2 2/3 - 3/4 cups granulated sugar
- 1 lemon zest
- 8 tablespoons lemon juice
Equipment
knifestrainersmall saucepanbowlspatulakitchen blow torch
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