It’s Officially Spring So It’s Lemon Season in My Book

• temps total: 3 hours 8 minutes

Ingrédients

8 lemons, halved long ways with pulp scooped out

16 ounces heavy cream (2 cups)

2/3 - 3/4 cup granulated sugar (depending on how sweet you want it)

Zest from 1 lemon

8 tablespoons lemon juice

Instructions

In a small saucepan, bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.

Stir in lemon juice and zest and let sit for 5 minutes to cool.

Pour the mixture into the halved lemons.

Place them on a cutting board or a cupcake pan and place them in the fridge to chill, at least 3 hours.

To brülée them, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. Serve immediately.