Desserts

Lemon Crème Brûlée Dessert

Name: Lemon Crème Brûlée Dessert
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 2 cups heavy cream; 1/2 cup granulated sugar; 4 large egg yolks; 2 teaspoons vanilla extract; Zest of 1 lemon; 1/4 cup fresh lemon juice; Extra sugar for caramelizing

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A silky, lemon-scented custard topped with a thin, crackling layer of caramelized sugar — this Lemon Crème Brûlée Dessert brightens any meal. The lemon adds a fresh tang that cuts the richness of the cream, while the torched sugar gives a satisfying crunch. If you love bright lemon desserts like cream cheese lemon bars, this custard is an elegant, easy-to-make finish to dinner.

Recipe Information

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Medium

Nutrition Information

Calories per serving: 580 kcal (approximate)
Protein: 6 g
Carbohydrates: 30 g
Fat: 47 g
Fiber: 0 g
Sugar: 29 g
Sodium: 110 mg

Why Make This Lemon Crème Brûlée Dessert

This lemon crème brûlée blends classic French technique with bright citrus flavor. The custard is smooth and creamy with a silky mouthfeel, and the lemon gives a fresh, zesty aroma. The caramelized top adds a warm, sweet crunch that contrasts the cool custard beneath. It looks impressive, yet it’s straightforward to make. Serve it for a dinner party, a romantic meal, or whenever you want a special, homemade dessert.

How to Make Lemon Crème Brûlée Dessert

You’ll heat the cream with lemon zest, temper the yolks for a smooth custard, bake the ramekins in a water bath, chill, then torch a sugar crust. The technique is simple: careful heating and gentle baking give a velvety texture. Plan ahead to allow for chilling time so the custard sets fully before caramelizing.

Ingredients:

2 cups heavy cream
1/2 cup granulated sugar
4 large egg yolks
2 teaspoons vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
Extra sugar for caramelizing

Directions:

Step 1: Preparation

Preheat your oven to 325°F (160°C). Gather 4 ramekins and a deep baking dish for a water bath. Zest the lemon, then squeeze 1/4 cup fresh lemon juice. Separate the egg yolks from the whites and place the yolks in a medium bowl. Measure the heavy cream and sugar.

Step 2: Mixing

In a saucepan, combine the heavy cream, granulated sugar, and lemon zest. Heat over medium until the mixture is hot and steamy but not boiling — small bubbles at the edge are fine. In the bowl with yolks, whisk the yolks and vanilla extract until smooth. Slowly pour about one cup of the hot cream into the yolks while whisking constantly to temper them. Then pour the tempered yolk mixture back into the saucepan and stir gently. Remove from heat and stir in the fresh lemon juice. Strain the mixture through a fine-mesh sieve into a pouring pitcher to remove zest and any cooked bits.

Step 3: Cooking

Divide the strained custard evenly among the ramekins. Place ramekins in the baking dish and carefully pour hot (not boiling) water into the dish until it reaches halfway up the sides of the ramekins to create a gentle water bath. Bake at 325°F (160°C) for 30–35 minutes, or until the custards are set at the edges but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool on a rack, then refrigerate for at least 2 hours (longer is fine) so the custard firms and chills.

Step 4: Finishing

When ready to serve, sprinkle a thin, even layer of extra granulated sugar over each chilled custard. Use a kitchen torch to caramelize the sugar until it melts and turns a deep golden brown. If you don’t have a torch, place ramekins under a preheated broiler for 1–2 minutes, watching closely to avoid burning. Let the caramelized top cool and harden for a minute, then serve immediately.

How to Serve Lemon Crème Brûlée Dessert

Serve chilled with the warm, crunchy caramel top. Garnish with a thin twist of lemon zest, a fresh berry, or a small mint leaf for color. Pair with a light dessert wine, champagne, or espresso. For a summer meal, add fresh raspberries on the side to balance the creaminess.

How to Store Lemon Crème Brûlée Dessert

Refrigerate covered for up to 3 days. Store ramekins tightly with plastic wrap to prevent absorption of fridge odors.
Do not caramelize the sugar until just before serving; the sugar crust will soften in the fridge.
For longer storage, keep the custard base (before pouring into ramekins) in the fridge for 24 hours and bake as directed, but texture is best when made fresh.

Expert Tips for Perfect Lemon Crème Brûlée Dessert

Heat the cream slowly and remove it just before boiling to avoid scorching and to keep the texture smooth.
Temper the yolks: always add the hot cream a little at a time while whisking to prevent scrambled eggs.
Use a fine-mesh sieve to strain the custard for the silkiest texture.
Bake in a water bath to ensure even, gentle cooking and to prevent cracking.
Cool fully and chill well—cold custard and hot caramel create the best contrast.
If using the broiler to caramelize, watch constantly and move the ramekins as needed to avoid burning.
For a brighter lemon flavor, add a teaspoon of lemon curd to the top of the custard before chilling.

Delicious Variations

Orange Crème Brûlée: Substitute orange zest and 2 tablespoons of orange juice for a sweeter citrus note.
Lavender Lemon: Infuse the cream with 1 teaspoon dried culinary lavender while heating, then strain.
Coconut Lemon: Replace 1/2 cup of heavy cream with coconut milk for a tropical twist.
Berry Topping: Spoon a few macerated berries (strawberries, raspberries) on the side when serving.
Lighter Version: Use half-and-half instead of heavy cream, but expect a slightly less rich, thinner custard and adjust chilling time.

Frequently Asked Questions

Q: Can I make the custard ahead of time?
A: Yes. You can bake and chill the custards up to 2 days in advance. Wait to sprinkle and torch the sugar until just before serving so the top stays crisp.

Q: What if my custard cracks?
A: Cracking is usually caused by overcooking or sudden temperature changes. Bake until edges are set and center is slightly jiggly. Cool gently at room temperature before refrigerating.

Q: No kitchen torch — will the broiler work?
A: Yes. Place ramekins on a baking sheet and broil on high for 1–2 minutes, watching closely. Rotate as needed to caramelize evenly. Keep the oven door open slightly and stay nearby.

Q: Why is my custard grainy?
A: Graininess can come from curdled egg yolks due to overheating. Temper the yolks carefully and avoid boiling the custard. Straining helps remove any cooked bits.

Q: Can I use whole eggs instead of yolks?
A: Using whole eggs will change the texture and may result in a firmer, less silky custard. Classic crème brûlée uses only yolks for richness and creaminess.

Q: How much sugar should I use for the caramel top?
A: A thin, even layer — about 1 teaspoon per ramekin — is enough. Too much sugar will take longer to caramelize and can produce a hard, thick crust.

Q: Can I reduce the sugar in the custard?
A: You can reduce sugar slightly, but it will change the final taste. The sugar helps balance the lemon and contributes to texture. If reducing, test by 1–2 tablespoons at a time.

Conclusion

This Lemon Crème Brûlée Dessert is a lovely balance of rich, creamy custard and bright lemon tang with a satisfying caramel crunch. It’s elegant but doable at home, and it makes a memorable finish to any meal. For another clear, step-by-step take on lemon crème brûlée if you’d like extra guidance, see Easy to Follow Lemon Crème Brûlée Recipe – Renee Nicole’s Kitchen. Give it a try — the contrast of silky custard and crackling caramel is worth the small effort.