1
Using 4 lemons (get ones without wax on the shell, as will use the zest), split 3 of them in half lengthways and remove the flesh
2
Pass the flesh through a sieve measure out around 110ml, and reserve it in a bowl
3
In a saucepan add 500ml whipping cream, 120g white sugar, and the zest from the 4th lemon. Bring to a simmer and reduce slightly until it coats the back of a spoon
4
Pour the mixture back into the lemon shells and chill in the fridge for 6 hours or overnight
5
Top with brown sugar and use a torch to melt / brown it
6
Serve once the sugar has set hard