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Lemon Cream in Lemon Shells
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.
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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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