Lemon Custard in Lemon Peel

 Lemon Custard in Lemon Peel

1 1/2 c full fat heavy whipping cream

1/2 c granulated sugar

2 TB fresh lemon zest

1/4 c fresh lemon juice

Slice 3 medium lemons in half lengthwise. Use a spoon to scoop out the flesh and arrange on a large plate.  In a medium sized saucepan, combine cream, lemon zest and sugar.  Place over medium-high heat and bring to a boil while whisking. 

reduce heat to medium-low to maintain a gentle boil. Simmer for 5 minutes, again while whisking constantly to prevent burning. The mixture should reduce slightly and darken in color. If the cream starts boiling over, move it off the burner and reduce the heat as needed to keep it at a gentle boil before placing it back on the burner

Take the cooked cream mixture off the heat. Add lemon juice and whisk right away to combine. Don't let the juice sit for too long without whisking or it may curdle.

Strain the mixture into a large measuring cup and set aside for 10 minutes to cool slightly. You can skip the strain if you like little bites of lemon zest. 

Place in lemon peels.