Ingredients
Scale
- 1 cup heavy cream
- ¼ cup granulated sugar (plus more for brûlée)
- 1–1½ lemons (zested)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare the lemons by rinsing, soaking, and slicing them in half. Scoop out the flesh carefully.
- Extract lemon juice using your hands or a lemon squeezer, straining through a sieve to remove seeds and pulp.
- In a saucepan, combine heavy cream, sugar, and lemon zest over medium-low heat until sugar dissolves and mixture thickens slightly (about 5 minutes).
- Off heat, stir in lemon juice and vanilla extract until well combined.
- Strain the mixture through a sieve to ensure smoothness and let cool for about 10 minutes.
- Fill each hollowed lemon half with the cooled mixture and chill in the fridge for at least 1-2 hours.
- Just before serving, sprinkle sugar on top and caramelize using a blowtorch until golden brown.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 lemon half (75g)
- Calories: 230
- Sugar: 20g
- Sodium: 25mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg