← All recipes
Recipe post ·
Lemon Brûlée
a creamy lemon posset, served in lemon shells with a brûléed sugar top.
Watch the video for the technique.
Ingredients
- Makes
- Roughly 6–8 lemon halves
- 300 ml double or whipping cream (at least 35% fat)
- 100 g sugar, plus extra for the tops
- 45 ml strained fresh lemon juice
- Zest of 1 lemon
- 3–4 large lemons for the shells
Method
- 1.
Zest one lemon, halve the lemons lengthways and scoop out the flesh. Squeeze and measure 45 ml juice; save the rest.
- 2.
Heat the cream and 100 g sugar, stirring, until it just comes to a boil. Take off the heat and wait 2 minutes.
- 3.
Stir in the zest, then gradually whisk in the lemon juice.
- 4.
Fill the shells and refrigerate for at least 4 hours, until set. Put any extra filling in a small ramekin.
- 5.
Just before serving, sprinkle each with a thin, even layer of sugar (about ½–1 tsp). Torch until golden. Let the caramel harden for a minute, then serve.
