Lemon Creme Brulee

Creating a gourmet dessert like lemon creme brulee might seem daunting, but this recipe simplifies the process to make it accessible even for novice cooks. This elegant treat is a delightful twist on the classic French dessert recipe, featuring a smooth custard infused with grated lemon zest and lemon extract that’s baked to perfection and topped with a crisp, caramelized sugar crust. Whether you’re looking to impress guests or treat yourself, this lemon creme brulee is a perfect dessert for special occasions or a refined after-dinner treat.

Ingredients for Lemon Creme Brulee

• Heavy whipping cream: The cream is the foundation of this dessert. Its high-fat content is essential for creating the signature silky custard.
• Egg yolks: Using room temperature yolks ensures they blend smoothly with the warm cream, preventing curdling and ensuring a uniform, creamy base.
• Granulated sugar: This sweetener serves a dual purpose in this recipe: it sweetens the custard and creates the signature caramelized crust.
• Salt: A pinch of salt enhances the overall flavor of the sweetness and the citrus notes.
• Grated lemon zest: The outer yellow layer of the lemon peel contains the fruit’s aromatic oils and adds a vibrant citrus essence. Here are five ways to zest a lemon.
• Lemon extract: Most of the custard’s citrus taste comes from the lemon extract, a concentrated flavoring made from lemon oil and alcohol that intensifies the citrus notes.

Directions    

Step 1: Heat the cream

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Preheat the oven to 325°F. In a large saucepan, heat the cream until bubbles form around the side of the pan and remove from the heat.

Step 2: Combine all the custard ingredients

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In a large bowl whisk the egg yolks, 1/2 cup sugar, and salt until it is blended but not foamy. Slowly stir in the hot cream. Stir in the lemon zest and extract.

Editor’s Tip: Slowly mix the hot cream with the egg yolks to prevent the eggs from curdling. This ensures a smooth custard.

Step 3: Transfer to ramekins and bake

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Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture into the ramekins. Place the pan on an oven rack and add very hot water to the pan, within 1/2 inch of the tops of the ramekins. Bake them for 45 to 50 minutes, until a knife inserted in the center comes out clean (the center will still be soft).

Step 4: Add the ramekins to the water bath

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Immediately remove the ramekins from the water bath to a wire rack and cool for 10 minutes. Refrigerate until cold.

Step 5: Caramelize the topping

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To caramelize with a kitchen torch, sprinkle the custards evenly with the remaining sugar. Hold torch flame about 2 inches above the custard surface and rotate it slowly until the sugar is evenly caramelized.

To caramelize with a broiler, preheat the broiler and place ramekins on a baking sheet. Let them stand at room temperature for 15 minutes. Sprinkle the custards evenly with the remaining sugar. Broil from heat until sugar is caramelized, for two to three minutes.

Step 6: Let cool and serve

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Refrigerate for 30 to 60 minutes before serving.

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Recipe Variations

• Level up the lemons: Use Meyer lemons if you can find them. This cross between a true lemon and a Mandarin orange is beautiful (deep honey-yellow and a bit smaller than standard lemons) and sweeter with an aromatic, almost herbal quality.
• Play with flavors: This custard dessert is easy to customize, from classic to creative twists like pumpkin, chocolate, berry, and more. Check out these creme brulee recipes for inspiration.
• Make it dairy-free: Replace the heavy cream with full-fat coconut milk or almond milk to make it suitable for those with dairy sensitivities or preferences.

How to Store Lemon Creme Brulee

To store lemon creme brulee, cover the ramekins tightly with plastic wrap or aluminum foil and refrigerate them for up to three days. Caramelize the sugar topping just before serving to ensure it stays crisp, if possible.

Can you freeze Lemon Creme Brulee?  

Yes, you can freeze lemon creme brulee. It’s best to do so before adding the caramelized sugar topping. To freeze, allow the custards to cool completely and cover them tightly with plastic wrap and aluminum foil. Freeze them for up to two months. When ready to serve, thaw the custards in the refrigerator overnight, add the sugar topping and caramelize just before serving for the best texture.

Lemon Creme Brulee Tips

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How many lemons do you need for the lemon zest?

One medium lemon or two smaller lemons should be enough to produce one tablespoon of zest. Remember, you just want the outermost yellow part of the peel, not the innermost white part because it is bitter, not zesty.

Why won’t my custard set properly?

Ensure you bake the custards in a water bath at the correct temperature and use the right proportions of ingredients. Refrigerate the custards for at least two hours before serving to ensure they are properly set and chilled.

Why did my custard crack?

Cracking usually occurs when the custard is overcooked, or the baking temperature is too high. Baking in a water bath and keeping the oven temperature at 325° helps prevent cracking.