Lemon Cream in Lemon Shells

Ingredients

• 4 pieces Organic lemons (large, to use for juice, zest and shells)
• 200 ml Fresh lemon juice (filtered to remove pulp and seeds)
• 2 teaspoons Lemon zest (finely grated)
• 3 pieces Egg yolks (at room temperature)
• 50 g Granulated sugar (white)
• 200 ml Heavy cream (35 % fat)
• 20 g Cornstarch (sift before use)
• 100 ml Cold whole milk (whole, very cold)
• 2 tablespoons Brown sugar (for caramelizing the top)

Instructions

1. Prepare the lemons

   Wash the lemons, grate the zest (about 2 tsp) then cut each lemon in half lengthwise. Using a spoon, gently empty the flesh and juice being careful not to break the shells.

   Time: PT5M

2. Filter the juice

   Pass the collected juice through a fine sieve or strainer to eliminate pulp and seeds.

   Time: PT3M

3. Separate the egg yolks

   Crack the eggs and separate the whites from the yolks into two small bowls. Reserve the whites for another use.

   Time: PT2M

4. Whisk the yolks with sugar

   Add 50 g of sugar to the egg yolks and whisk vigorously for 2 minutes until the mixture becomes pale and frothy.

   Time: PT2M

5. Prepare the cornstarch‑milk mixture

   In a bowl, dissolve 20 g of cornstarch in 100 ml of very cold whole milk. Mix until you obtain a smooth paste without lumps.

   Time: PT2M

6. Combine the liquid bases

   Pour the filtered lemon juice, zest, yolk‑sugar mixture and heavy cream into the saucepan. Stir to homogenize.

   Time: PT2M

7. Cooking and thickening

   Place the saucepan over medium heat. Stir constantly. As soon as the first bubbles appear, add the cornstarch‑milk mixture in a stream while continuing to stir. Cook another 5‑6 minutes until the cream thickens slightly and coats the spoon.

   Time: PT8M

   Temperature: feu moyen

8. Cool slightly

   Remove the saucepan from the heat and let it warm for 2 minutes before filling the shells.

   Time: PT2M

9. Fill the lemon shells

   With a small spoon or a piping bag, fill each lemon shell with the lemon cream up to the rim.

   Time: PT2M

10. Chill

    Place the filled lemons in the refrigerator for 30 to 60 minutes so the cream firms up.

    Time: PT0M

11. Caramelize the top

    Sprinkle each cream evenly with a thin layer of brown sugar then use the kitchen torch until a beautiful golden color is achieved.

    Time: PT2M

Nutrition Facts

Calories

330

Protein

13 g

Carbohydrates

25 g

Fat

21 g

Fiber

0 g