Eggless Lemon Crème Brûlée

Halve the lemons and gently scoop out a small portion of the flesh, leaving enough lemon wall to hold the filling.

In a mixing bowl, whisk together the lemon juice, non-fat Greek yogurt, sweetened condensed milk, lemon zest, and vanilla extract until the mixture is smooth and well combined.

Spoon the yogurt‑lemon mixture into each lemon half, filling them completely, then place the filled lemons on a tray and chill in the refrigerator for at least 30 minutes.

Just before serving, evenly sprinkle a thin layer of granulated sugar over the top of each chilled lemon half.

Using a butane kitchen torch, carefully caramelize the sugar until it turns golden brown and forms a crisp crust.

Serve the lemon halves immediately, allowing the caramelized topping to crack as you bite into the bright, creamy dessert.