Lemon Crème Brûlée in the Fruit

Halve the lemons and carefully scoop out the pulp with a spoon. Slightly flatten the bottom of each half so it stands stably. Place the lemon rinds in a baking dish and pour hot water into the dish up to half the height of the rinds. Place the dish in the oven preheated to 150 °C while the cream is being prepared – this will slightly dry the rinds from the inside.

Pour the whipping cream into a saucepan. Slit the vanilla bean lengthwise, scrape out the seeds, and add them along with the pod to the cream. Heat the mixture until just before boiling point.

In a bowl, whisk egg yolks, sugar, and lemon curd until smooth.