Lemon Crème Brulee

17 ounces heavy cream
3 ounces granulated sugar
2 ounces fresh lemon juice
2 eggs
2 drops yellow food color

Bring the heavy cream to a boil. Remove from heat and add the remaining ingredients. Stir to blend. Pour into a 5-inch pie shell and bake at 200-degrees for 90 minutes. Remove from oven and let stand for one hour. Sprinkle granulated sugar across the top of the crème brulee and then caramelize with a torch.

Serve with whipped cream or berries.

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