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This amazingly delicious Meyer Lemon Creme Brulee is the perfect way to start putting those lemons (hello again lemon season) to good use. Light, creamy with a fresh lemon flavor and a crisped sugar coating, this creme brulee is awesome to serve to guests, or perfect as an individual little treat on a warm day.
If you guys know me at all, you’ll know I am a sucker for lemon desserts.
I love them. So much.
Much to the chagrin of the boyfriend, who loves chocolate.
Don’t get me wrong, I love chocolate too, but not like I love lemon.
So for the next couple months, lemons it is.
I’m lucky enough that his parents have a Meyer lemon tree that produces more lemons than they could ever use.
And this simply amazing Meyer lemon creme brulee.
This stuff is amazing guys. And SUPER easy to make.
And if you don’t like lemon (shame on you), you can replace the lemon juice with 1 tsp. of vanilla extract and leave out the lemon zest.
But even the boyfriend said the lemon added the perfect amount of fresh flavor to the creme brulee.
But guys, the best part of this recipe is that I get to use my kitchen torch.
I love my Kitchen torch almost as much as I love the lemon desserts. I seriously sit around pondering things I can make where I need to use my torch.
Perhaps that’s one of the reasons I decided to make this Meyer lemon creme brulee.
Either way, I got this Kitchen torch for Christmas that I have LOVED. It is super easy to use and perfect for small dishes like this (affiliate link – I earn a small commission if you buy through this link):
Like I said, it’s so easy to make and your guests will be so impressed if you serve this to them.
Plus, it is great to make ahead! The batter can be stored for 2-3 days in the fridge. AND, after you cook the creme brulee(s?), you can store them in the fridge for about 2-3 days.
So either way, cooked or not cooked, these are super easy to make ahead.
You want to start with room temperature eggs, so if you’ve forgotten to plan (I always forget), you can place your eggs in a bowl of warm water for about 10-15 minutes to warm to room temperature.
And make sure to save the egg whites. They would be perfect to use in these super delicious Almond Meringues. Just store them in the fridge in an airtight container.
Preheat the oven to 325 degrees.
Heat the cream in a saucepan over medium heat until it just starts to simmer. Remove from heat. Be careful not to boil the cream, or it may start to curdle. Sometimes it does, sometimes it doesn’t, but let’s not risk it.
Add the lemon zest to the cream. The lemon zest will infuse the heated cream with a deliciously fresh flavor.
Set the cream aside to cool slightly while you make the egg yolk mixture.
Combine egg yolks and 1/2 cup of sugar in a large mixing bowl and beat on medium for 2-3 minutes. Add the lemon juice and beat another 1-2 minutes.
When we combine the warm cream and egg yolk mixture, we want to temper the eggs so we don’t accidentally scramble them.
NOTE: if you don’t want pieces of lemon zest in your Meyer lemon creme brulee, straining the cream before combining with the egg yolks.
Personally I don’t mind the lemon zest.
Pour a small amount of the cream (maybe 1/8 cup) in the egg yolk mixture while mixing continuously. Continue to add small amounts of the cream at a time to SLOWLY bring the temperature of the egg yolk mixture up.
This should prevent your egg yolks from cooking.
Place 6 ramekins in a baking dish that has at least 2″ sides.
Pour the mixture evenly into each ramekin.
Pour about 1/2 to 1″ of boiling water in the bottom of the pan. Place in the oven and bake for 30-35 minutes, or until middle is just set. It should still be slightly jiggly, but not soupy.
Remove from oven and let cool for 15-20 minutes. Place in the fridge and chill for 3-4 hours.
If you plan on making the Meyer lemon creme brulee the next day, I recommend covering it with plastic wrap.
Once chilled, remove from the fridge and place a layer of sugar on top of each. Swirl it around until all that can stick has, and discard the rest. Or pour it back in the sugar bag like I do.
Now we get to use our trusty kitchen torch. This is my favorite part. Although I had to pry the torch from the boyfriends hands. He hates to cook, but once I mentioned the torch, he was all about “helping.”
If you don’t have a torch, you can place these under the broiler until the sugar dissolves and starts to brown.
Light up your torch and torch each ramekin until the sugar just starts to brown. Be careful not to burn it. This can be delicate. I usually burn at least one.
Serve the Meyer lemon creme brulee on it’s own, with a batch of fresh whipped cream, fresh berries, or this delicious strawberry sauce.
If you like easy desserts, I’ve got some other easy but super amazing recipes to impress:
Did you make this Meyer Lemon Creme Brulee? Leave a comment below and let me know how it turned out!
Creamy lemon custard with a crispy caramelized sugar coating.
- 5 egg yolks room temperature
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 2 tbsp. lemon juice
- 1/2 to 1 tsp. lemon zest
- 1/4 cup sugar for caramelizing
- Preheat the oven to 325 degrees.
- Bring the cream to a simmer in a saucepan and remove from heat. Do not boil or the cream may curdle.
- Add the lemon zest and let sit while preparing the egg yolk mixture.
- Beat egg yolks and 1/2 cup sugar in a large bowl for 2-3 minutes.
- Add the lemon juice and beat another 1-2 minutes.
- Temper the egg yolks by adding a small amount of the cream into the egg yolk mixture while beating continuously.
- Continue adding the cream a little at a time until fully combined.
- Pour the mixture into 6 ramekins and place in a large baking dish.
- Fill the baking dish with boiling water and bake for 30-35 minutes. The ramekins should be slightly jiggly in the middle when done.
- Let cool for 15-20 minutes. Place in the fridge and let chill for 3-4 hours.
- Sprinkle each ramekin with the remaining 1/4 cup sugar, being sure to discard any excess sugar, and use a kitchen torch to caramelize (See note below).
- Serve with fresh berries and/or whipped cream.
- if you don't want lemon zest in your creme brulee, strain the cream before adding to the egg yolk mixture. You can also strain after you add the cream.
- If you don't have a kitchen torch, place the ramekins under the broiler until they are caramelized.