Lemon Posset Brûlée

This citrusy dessert features smooth lemon custard with caramelized tops, elegantly presented in lemon halves.

Ingredients

• 2 cups heavy cream
• 3/4 cup granulated sugar
• 6 lemons
• 1/4 cup fresh lemon juice
• 1/4 cup additional granulated sugar for brulee topping

Instructions

1. Cut the lemons in half and carefully scoop out the pulp, leaving the shells intact. Reserve 1/4 cup of lemon juice.
2. In a medium saucepan, heat the heavy cream and 3/4 cup sugar over medium heat, stirring occasionally, until the sugar is dissolved and the mixture comes to a simmer.
3. Remove the saucepan from heat and stir in the reserved lemon juice. Allow the mixture to cool for 10 minutes.
4. Pour the cream mixture into the lemon halves, dividing evenly. Refrigerate for at least 4 hours or until set.
5. Before serving, evenly sprinkle the tops of each custard with additional granulated sugar.
6. Using a kitchen torch, brulee the sugar until it is caramelized and forms a hard shell.

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