Lemon Cream with Caramelised Sugar Crust

Lemon cream is a timeless dessert, appreciated for its perfect balance of acidity, sweetness and smoothness. In this version, the cream is served inside the lemon itself and prepared by Lorena Ocampo, whom many of you will have met during your visits to the Foundation. She is the guide who accompanies visitors through the botanical garden, sharing the history and fascinating stories behind these extraordinary fruits.

Lorena moved to Spain from her native Colombia several years ago, where she trained as a forestry technician. At Todolí Citrus Fundació, she combines her enthusiasm for citrus with another of her great passions: pastry. This recipe is a delicious expression of both.

Ingredients (for 12 lemon halves)

* 6 large lemons (preferably Eureka lemons)

* 200 ml lemon juice

* 40 g sugar

* 30 g cornflour

* Finely grated zest of 1 Buddha’s Hand citron (or 1 lemon)

* 4 egg yolks

* 500 ml whole milk

* 1 teaspoon vanilla extract

* 30 g sugar for caramelising

Method

1. Cut the lemons in half lengthwise and carefully scoop out the flesh with a spoon. Press it through a sieve to obtain 200 ml of juice. Reserve the empty lemon shells in the refrigerator.

2. In a bowl, combine the sugar, cornflour, Buddha’s Hand zest, egg yolks and vanilla extract. Add the lemon juice and whisk until smooth.

3. Heat the milk in a saucepan until just below boiling point. Gradually pour in the lemon mixture, whisking continuously. Cook over low heat for 10–15 minutes, stirring constantly, until the cream thickens.

4. Fill the lemon halves with the warm cream and leave to cool. Refrigerate until completely set.

5. Just before serving, sprinkle each lemon half with a thin layer of sugar and caramelise it using a kitchen blowtorch.

Presentation

Serve well chilled, freshly caramelised, to enjoy the contrast between the smooth lemon cream and the crisp caramel crust. Garnish with a few mint leaves or a little freshly grated Buddha’s Hand zest to enhance its fragrance.