9 lemons
1 pint heavy whipping cream
3/4 cup sugar
1/4 cup lemon juice
brown sugar
Use a sharp knife to cut 8 lemons in half and run it around the inside edge of each lemon half to remove the pulp. Use a spoon or measuring cup with a sharp edge to scoop out the inside of each lemon half and place pulp and juice in a bowl. Lay lemon halves in a muffin tin.
In a sauce pan, bring whipping cream and sugar to a boil. Reduce heat as needed to keep from boiling over, while boiling for 3 minutes and stir constantly. Remove from heat and allow to cool down a bit before adding lemon juice (squeeze and strain juice from your bowl of pulp) and zest from the 9th lemon.
Place lemons in fridge for a few hours or overnight to chill and set. Just before serving, sprinkle with brown sugar and brûlée with a torch.
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