Silky Lemon Brûlée Cream (Print Version)

Silky lemon cream with crisp caramelized sugar, served in hollowed lemon shells for a refreshing treat.

# What You'll Need:

→ Cream Base

01 - 2 1/8 cups heavy cream
02 - 2/3 cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

04 - 6 tablespoons freshly squeezed lemon juice (about 2–3 lemons)

→ Serving

05 - 6 large lemons (for hollowed shells)

→ Brûlée Topping

06 - 2 to 2 2/3 tablespoons caster sugar

# How-To Steps:

01 - Halve 6 large lemons lengthwise, gently juice and scoop out the flesh while keeping shells intact. Trim a thin slice from the bottom of each shell to allow them to stand upright. Refrigerate the shells until needed.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium until just boiling, stirring constantly until sugar dissolves. Simmer gently for 3 minutes without allowing it to boil over, then remove from heat.
03 - Stir in freshly squeezed lemon juice until the mixture thickens slightly. Allow to cool for 10 minutes, then strain through a fine mesh to remove zest for a smooth texture.
04 - Carefully pour the warm cream mixture into the prepared lemon shells, filling close to the rim.
05 - Refrigerate the filled lemon shells for at least 3 hours until the cream sets firmly.
06 - Shortly before serving, evenly sprinkle about 1 teaspoon of caster sugar over each cream-filled shell. Use a kitchen blowtorch to caramelize the sugar until crisp and golden. Allow the caramel to harden for 2 to 3 minutes before serving.

# Expert Tips:

01 -
  • The cream clings to your spoon with an almost creamy density, melting the moment it touches your tongue in the most luxurious way.
  • Hollowed lemon shells make for a stunning table presentation that tastes as good as it looks.
  • The brûlée crack when you tap it with a spoon delivers that satisfying moment every dessert deserves.
  • It's make-ahead friendly, so you can focus on the theatrical brûléeing right before guests arrive.
02 -
  • The lemon juice must be fresh and at room temperature when it hits the hot cream—cold juice can cause the mixture to break unevenly.
  • Straining the zest after the cream cools makes all the difference; it transforms the texture from gritty to impossibly smooth.
  • If your brûlée sugar doesn't caramelize evenly, your torch might be too far away or you're moving it too quickly—practice on the first posset if you're nervous.
03 -
  • Use a microplane for lemon zest so you get the fragrant yellow without any bitter white pith, and strain it out afterward for that impossibly smooth texture.
  • If you're worried about your brûlée topping cracking unevenly, practice on one posset first—every torch behaves slightly differently, and confidence makes all the difference.
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