Ingredients
Scale
- 1 cup heavy cream
- ¼ cup granulated sugar (+ extra for brûlée)
- 1–1½ lemons (zested)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Rinse lemons thoroughly, slice them in half, and scoop out the flesh to create hollow halves.
- Squeeze the lemon flesh to extract juice, using a sieve to remove seeds and pulp.
- In a saucepan, combine heavy cream, sugar, and lemon zest over medium-low heat. Stir until the sugar dissolves and the cream thickens slightly (about 5 minutes).
- Remove from heat; stir in lemon juice and vanilla until well combined.
- Strain mixture through a sieve to achieve a smooth texture and allow to cool for about 10 minutes.
- Fill hollowed lemon halves evenly with the mixture and chill in the fridge for at least 1-2 hours (or overnight).
- Before serving, sprinkle sugar on top and caramelize using a blowtorch until golden brown.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 lemon half (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 30mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 80mg