Lemon Creme Brulee

You know what my weakness is? An easy restaurant-style dessert that you can make from the comfort of your own home. And this lemon creme brûlée is one of them!! Lemon crème brûlée is a classic French dessert that transforms simple ingredients into an elegant yet easy treat.

One of my favorite desserts from my cookbook is my pomegranate creme brulee – that being said, I wanted to do a version for all of my lemon lovers out there.

It has perfectly smooth and creamy custard with a subtle lemon flavor with a crisp caramelized sugar topping that makes each bite so fun! 

This recipe is ideal for special occasions like Valentine’s Day or Mother’s Day when you want to impress. It’s also easy enough to make for a delicious dessert when you simply want something upscale to enjoy. 

Heavy whipping cream provides the rich, creamy texture that makes crème brûlée luxurious, while whole milk (if used) lightens the custard slightly, making it less dense. This results in a luxurious velvety texture while still maintaining that rich flavor.

Lemon extract and lemon zest provides a concentrated lemon flavor without adding excess liquid, ensuring the custard stays creamy and sets properly. We avoid using fresh lemon juice as this can curdle the dairy and disrupt the smooth texture of crème brûlée, making it grainy.

Egg yolks act as a thickening agent in lemon crème brûlée, giving the custard its smooth, rich texture when baked. They also help emulsify the ingredients, ensuring a stable and creamy consistency without curdling. Save your egg whites and make my coconut cake next 🙂 

Sugar sweetens the custard, helps stabilize the egg yolks during baking, and caramelizes on top to create the signature crisp brûléed crust.

Vanilla bean paste enhances the depth of flavor by adding warm, floral notes that complement the bright citrus, while also speckling the custard with aromatic vanilla bean flecks.

Variations 

Lavender Lemon Creme Brulee: add about 1-2 tsps of culinary lavender and let it steep in the hot cream mixture on the stove prior to adding to the egg mixture. 

​Use a vanilla pod in place of vanilla bean paste for added vanilla flavor. Scrape the seeds out of the pod and add it to the cream.

How to make Lemon Creme Brulee 

Step 1: Preheat the oven to 300 degrees F. Bring about 3 cups of water to a boil. This is for the water bath. In a small saucepan over low heat, combine cream and milk. Cook until warmed throughout, but do not bring to a boil, about 5 minutes.

Step 2: Combine sugar and lemon zest in a large bowl. Pinch together for about 1-2 minutes, until the sugar becomes fragrant (this releases the lemon oils for better flavor). Then add the egg yolks and lemon extract. Whisk together for about 2-3 minutes, until combined with the sugar and pale and fluffy. 

Step 3: Begin to pour the warmed heavy cream into the egg mixture, about a 1/2 cup at a time, whisking constantly so as to not to cook the eggs. Once all of the cream is added, add in the vanilla bean paste and a pinch of salt. Whisk together.

Step 4: Place ramekins onto a baking sheet. Add about a 1/2 cup of the lemon custard mixture into each ramekin. Pour the hot water into the baking sheet and place into the preheat oven. Bake on the middle oven rack for 32-38 minutes, until the custard is set on the edges and slightly jiggly in the center (like jello).

Step 5: Remove from the oven and place onto a wire rack. Allow the custard to come to room temperature, about 30 minutes, then place into the refrigerator to set for 4-6 hours. 

Step 6: Before serving, add a teaspoon of sugar on top of the custard in an even layer. Use a kitchen torch to caramelize the sugar and set aside to cool for 1-2 minutes. Then add an additional teaspoon of sugar on top, in an even layer, and caramelize again. Serve with fresh berries and a lemon peel, for garnish. 

Pro Tips

• Torching Technique – Hold the torch at a 45° angle and keep it moving in a circular motion to evenly melt and caramelize the sugar without burning it in spots.

• When grating the lemons, avoid grating down to the pith. This can make your custard bitter.

• Temper the Egg Yolks – Whisk the egg yolks with sugar until pale and slightly thickened. Slowly stream in warm cream while whisking constantly to prevent scrambling.

• Cool Gradually – Let the custards cool in the water bath for about 30 minutes before transferring them to the fridge. This prevents sudden temperature changes that could cause cracking. Same theory as cheesecake.

The best way to serve crème brûlée is straight from the fridge with that perfectly crisp caramelized sugar top, freshly torched and slightly cooled for about five minutes. Grab a small spoon and gently crack through the golden crust and enjoy!

If you want to get fancy, top it with a few fresh berries or a light dusting of powdered sugar and or ice cream. But honestly, it’s perfect on its own. Just make sure not to brûlée the sugar too far in advance, or it’ll lose its crunch. 

Serve it in individual ramekins for that classic look, and enjoy every rich, velvety bite!