I stole this recipe for Lemon Crème Brulee from thespruceeats.com. This delicious twist on traditional crème brulee is perfect for Mother’s Day. The custard starts with heavy cream and sugar cooking in a saucepan with lemon zest. Then egg yolks are added with lemon juice and vanilla. Next the custard is poured into ramekins and baked in a water bath. After cooling and refrigerating, the ramekins are topped with sugar and caramelized with a torch. Just be careful with the torch.

The ingredients for this recipe are: 2 lemons, 2 cups heavy cream, ¼ cup granulated sugar, 5 large egg yolks, 1 pinch salt, ½ tsp vanilla extract, 2 to 4 cups boiling water and 2 to 3 tbsp superfine sugar or raw sugar

Add the heavy cream and ¼ cup of granulated sugar to a medium saucepan.

Then add 2 tbsp finely grated lemon zest to the cream. Heat until the cream begins to simmer.

While the cream is heating, beat the egg yolks and salt in a small bowl.

Slowly whisk the hot cream mixture into the egg yolks to temper the yolks.

Then add the tempered eggs to cream mixture. Add 2 tbsp lemon juice to the mixture along with ½ tsp vanilla extract.

Divide the cream mixture evenly among the ramekins. Then add boiling water to the roasting pan until halfway up the ramekins.

Bake the custards at 325 F for 30 minutes or until the custard has only a slight jiggle in the center when moved. Remove the pan from the oven and leave in the water bath for 15 minutes.

Remove the ramekins from the pan. Refrigerate for at least 3 to 4 hours, or until thoroughly chilled. Before serving, top the custards with 1 to 1 ½ tsp of sugar. Gently rotate the ramekins to distribute the sugar. Slowly caramelize the sugar with a kitchen torch.

Then enjoy the lemon goodness!

If you liked this recipe for Lemon Crème Brulee then you can also try Lemon Pudding Cakes, Banana Crème Brulee, Tuxedo Crème Brulee or Crème Brulee.

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Lemon Crème Brulee

This delicious twist on traditional crème brulee is perfect for Mother’s Day. The custard starts with heavy cream and sugar cooking in a saucepan with lemon zest. Then egg yolks are added with lemon juice and vanilla. Next the custard is poured into ramekins and baked in a water bath. After cooling and refrigerating, the ramekins are topped with sugar and caramelized with a torch.

Course Dessert

Prep Time 10 minutes

Cook Time 35 minutes

Refrigeration Time 4 hours

Servings 6 people

Ingredients

• 2 lemons
• 2 cups heavy cream
• ¼ cup granulated sugar
• 5 large egg yolks
• 1 pinch salt
• ½ tsp vanilla extract
• 2 to 4 cups boiling water to reach halfway up the outside of the ramekin
• 2 to 3 tbsp superfine sugar or raw sugar for topping

Instructions

1. Zest 2 lemons. Set the lemon zest aside and then juice 1 lemon. Reserve the second lemon for another use.
2. Preheat oven to 325 F.
3. Place 6 (4 oz) ramekins in a large roasting pan.
4. Add the heavy cream and ¼ cup of granulated sugar to a medium saucepan. Then add 2 tbsp finely grated lemon zest to the cream. Heat until the cream begins to simmer.
5. While the cream is heating, beat the egg yolks and salt in a small bowl.
6. Slowly whisk the hot cream mixture into the egg yolks.
7. Add 2 tbsp lemon juice to the mixture along with ½ tsp vanilla extract.
8. Divide the cream mixture evenly among the ramekins.
9. Add boiling water to the roasting pan until halfway up the ramekins.
10. Bake the custards for 30 minutes or until the cream brulee has only a slight jiggle in the center when moved.
11. Remove the pan from the oven and leave in the water bath for 15 minutes.
12. Remove the ramekins from the pan. Refrigerate for at least 3 to 4 hours, or until thoroughly chilled.
13. Before serving, top the custards with 1 to 1 ½ tsp of sugar. Gently rotate the ramekins to distribute the sugar. Slowly caramelize the sugar with a kitchen torch.