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Lemon Creme Brûlée in Lemon Shells Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Lemon Creme Brûlée is a delightful twist on the classic dessert, featuring a creamy custard infused with fresh lemon zest and limoncello, baked directly inside preserved lemon shells or ramekins. Finished with a crisp, caramelized sugar topping, this rich and tangy treat is perfect for serving at special occasions or whenever you crave a luxurious citrus dessert.

Ingredients

Custard Ingredients

  • 2 cups (500 ml) heavy cream
  • 4 large egg yolks
  • 1/4 cup (55 grams/2 oz) sugar or low carb sweetener
  • Zest from 1 large lemon
  • 2 tsp vanilla extract
  • 2 tbsp limoncello (optional)

Topping

  • Extra sugar or low carb sweetener for topping

Serving Containers

  • 14-16 lemon shells (lemons cut in half, flesh removed) or 6 ramekins

Instructions

  1. Prepare Lemon Shells: Cut lemons in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh, preserving each shell intact for filling.
  2. Mix Egg Mixture: In a bowl, whisk together the egg yolks with sugar or sweetener, lemon zest, vanilla extract, and limoncello if using until fully combined.
  3. Heat Cream: Gently heat the heavy cream in a saucepan over medium heat until bubbles just begin to form on top, but do not boil.
  4. Temper Eggs: Slowly add a small amount of the hot cream to the egg mixture while whisking constantly to prevent curdling. Then pour this tempered mixture back into the remaining cream and whisk to combine fully.
  5. Fill Shells: Place the lemon shells in a baking dish. Carefully fill each shell with about 3-4 tablespoons of the custard mixture.
  6. Add Water Bath: Pour cold water into the baking dish until it reaches about halfway up the sides of the lemon shells to create a bain-marie for even baking.
  7. Bake: Preheat the oven to 300°F (150°C). Bake the filled shells for 30 minutes, or until the custard is set but still slightly wobbly in the center. Remove from oven and cool completely, then refrigerate for at least 1 hour to chill.
  8. Caramelize Sugar: Before serving, sprinkle an even layer of sugar or low carb sweetener over each custard surface. Using a kitchen torch, melt and caramelize the sugar until it forms a crisp, golden crust.
  9. Alternate Method: Alternatively, the custard can be baked in ramekins following the same water bath and baking process for 30 minutes at 300°F (150°C).

Notes

  • Be careful when scooping the lemon flesh to keep shells intact for an attractive presentation.
  • Tempering the egg yolks with hot cream prevents them from scrambling during baking.
  • The water bath ensures gentle, even cooking of the delicate custard.
  • Make sure to chill the creme brûlée before caramelizing the sugar for the best texture contrast.
  • Limoncello is optional but adds a lovely depth of lemon flavor.

Find it online: https://ivysrecipes.com/lemon-creme-brulee-in-lemon-shells-recipe/