Servings: 6 regular-size lemon halves
Calories: 171kcal
Equipment
- large saucepan
- lemon zester or microplane
- lemon squeezer or juicer optional
Ingredients
*If you are using large lemons, double the recipe.
- 1 cup heavy cream or heavy whipping cream
- ¼ cup granulated sugar + more for brûlée
- 1-1½ lemons zested
- 3 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Rinse and soak lemons thoroughly, and pat dry. Slice into halves. Scoop out the flesh using a spoon. Insert the tip of the spoon right between the skin and the flesh. Dig spoon in and work your way all around the flesh until it releases from the lemon.
- To extract lemon juice, squeeze lemon flesh by hand or use a lemon squeezer. Use a sieve to catch the seeds and pulp. Set lemon juice aside.
- In a large sauce pan, combine heavy cream, sugar, and lemon zest. Stir consistently on med-low heat until sugar has dissolved and cream thickens slightly, at least 5 mins. Cream will turn a faint yellow. Do not allow it to boil.1 cup heavy cream, ¼ cup granulated sugar, 1-1½ lemons
- Turn off the heat and pour in lemon juice and vanilla. Continue to stir as the cream thickens more.3 tablespoon fresh lemon juice, 1 teaspoon vanilla extract
- For a creamy texture, strain mixture through a sieve to remove all the zest. Allow cream cool for 10 mins.
- Fill hollowed lemon halves evenly. Chill in fridge for 1-2 hrs minimum, or overnight. Once set and ready to serve, enjoy as is or sprinkle an even layer of sugar and brûlée with a blowtorch.
Notes
If you are filling large lemons, double the recipe. This recipe will make enough for 3 regular-size lemons sliced into 6 halves.
Nutrition
Serving: 1small lemon half | Calories: 171kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 11mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 0.1mg
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