Lemon Cream in Lemon Shells

Recipe by Deli Cuisine

A silky lemon cream, served in the natural shells of the lemons themselves. Gelatin‑free, thickened with cornstarch, lightly caramelized with a kitchen torch. Ideal for an elegant and refreshing dessert.

MediumFrenchServes 4

Printable version with shopping checklist

Source Video
22m
Prep
8m
Cook
10m
Cleanup
40m
Total

Cost Breakdown

Total cost:$7.53
Per serving:$1.88

Critical Success Points

  • Keep the lemon shells intact when emptying.
  • Properly whisk the egg yolks with the sugar.
  • Add the cornstarch‑milk mixture at the right moment, as soon as the first bubbles appear.
  • Achieve the right consistency before removing from heat.
  • Caramelize the top without burning the cream.

Safety Warnings

  • Handle the torch with care, keep flame away from flammable materials.
  • The saucepan is hot, use pot holders.

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