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    Soulfully Made » Desserts » Meyer Lemon Crème Brûlée

    Meyer Lemon Crème Brûlée

    Nikki Lee Published:March 26, 2017 | Updated: August 17, 2021

    This post may contain affiliate links. Please read our disclosure policy.

    Recipe Save Saved!

    This Meyer Lemon Crème Brûlée is a magnificent way to celebrate the vibrancy of spring! Its tangy sweet citrus from the Meyer lemon, blended with creamy vanilla custard, is sure to bring a smile to your face and happiness to your taste buds!

    Lemon Creme Brulee

    There is something about Crème Brûlée I cannot resist.  If I find it on a menu, I have the hardest time saying NO to this dreamy dessert.  First you crack through the wonderfulness of that crunchy topping and then dive into the creamy custard, spooning up the most sublime bite you will ever put in your mouth!  Can you taste it yet??

    I thought since spring is thriving and has me craving citrus, I would use these beautiful Meyer Lemons and introduce them to the exquisiteness of Crème Brûlée.  Doesn’t it sound like a magnificent way to enjoy spring?

    You say lemon and I say YES! Especially Meyer lemons, they have such a unique sweet flavor that adds extra brightness to any dish! In my mind, there is always room for a lemon dessert!

    How to make Meyer Lemon Crème Brûlée

    Grab your cute little ramekins and your kitchen torch and get ready to make this easy and fun dessert. Don’t worry if you don’t have a torch you can set them under the broiler to get that crunchy topping!

    Preheat oven to 300° and bring a kettle of water to boil.

    In a small saucepan, heat the cream and half of the sugar over medium heat.  You want the edges to start to bubble, you don’t want to bring it to a boil.  Just about 6 to 7 minutes.Cream Mixture

     

     

    Meanwhile, whisk egg yolks, have of sugar, vanilla, zest, Meyer lemon juice and a pinch of salt together until combined.

     Egg Yoke & Sugar Mixture

    While whisking, slowly spoon in some of the hot cream into the egg mixture. You do this to keep the eggs from becoming scrambled eggs.  Then gradually pour in the remainder of the cream, while whisking.  You can strain through a fine mesh strainer if you desire.  I must admit I usually skip straining.

     Creme Brulee Custard Mixture

    Divide custard into four 5 ounce ramekins, place on a roasting or baking dish.  Pour water into pan half way up the sides of the ramekins.  Bake 35 to 40 minutes until custards are just set.  They should be just slightly jiggly in the middle, but set around the edges.

    Creme Brulee Ready for Oven.

    Carefully remove ramekins with tongs or spatula to a cooling rack and let set on counter for 30 minutes.  Cover and chill for at least 4 hours or up to 2 days before serving.

    To serve, sprinkle with about 1 tablespoon of sugar over each custard.  Use kitchen torch caramelize the top until it bubbles and browns.  This can be done under broiler as well.  Serve immediately after this step. You want to enjoy that crunch!

    Creme Brulee Torch

    Creme Brulee with Spoon

    Creme Brulee

    Meyer Lemon Creme Brulee

    Author: Nikki Lee
    5 from 6 votes
    This tangy sweet citrus from the Meyer lemon, blended with creamy vanilla custard, is sure to bring a smile to your face and happiness to your taste buds!
    Prevent your screen from going dark
    Print Save Saved! Pin Recipe Rate
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Desserts
    Cuisine American
    Servings 4
    Calories 330 kcal

    Ingredients
      

    Custard

    • 2 cups heavy cream
    • 6 tablespoons granulated sugar, divided
    • 4 large egg yolks
    • 2 Meyer Lemon, zest
    • Juice of half of Meyer Lemon
    • ½ teaspoon vanilla extract
    • Pinch of kosher salt!

    For the Topping:

    • ¼ cup granulated sugar

    Instructions
     

    • Preheat oven to 300 degrees and bring a kettle of water to boil.
    • In a small saucepan, heat the cream and half of the sugar over medium heat. You want the edges to start to bubble, you don’t want to bring it to a boil. Just about 6 to 7 minutes.
    • Meanwhile, whisk egg yolks, have of sugar, vanilla, Meyer lemon juice, zest, and pinch of salt together until combined.
    • While whisking, slowly spoon in some of the hot cream into the egg mixture. You do this to keep the eggs from becoming cooked.Then gradually pour in the remainder of the cream, while whisking. Strain through a fine mesh strainer if desired.
    • Divide custard into four 5 ounce ramekins, place on a roasting or baking dish. Pour water into pan half way up the sides of the ramekins. Bake 35 to 40 minutes until custards are just set. They slightly jiggle in the middle, but set around the edges.
    • Carefully remove ramekins with tongs or spatula to a cooling rack and let set on counter for 30 minutes. Cover and chill for at least 3 hours or up to 2 days before serving.
    • To serve, sprinkle with about 1 tablespoon of sugar over each custard. Use kitchen torch caramelize the top until it bubbles and browns. This can be done under broiler as well. Serve immediately after this step. You want to enjoy that crunch

    Nutrition

    Serving: 1 1 serving Calories: 330 kcal Carbohydrates: 24 g Protein: 6 g Fat: 24 g Saturated Fat: 15 g Polyunsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 183 mg Sodium: 88 mg Fiber: 1 g Sugar: 22 g

    Nutrition Disclaimer

    Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

    Tried this recipe?Let us know how it was!

    Lemon Creme Brulee

     

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    1. Laura Dembowski says

      April 06, 2017 at 4:37 pm

      That crackly sugar is perfection! And it is so nice these can be made ahead of time.

      Reply
      • [email protected] says

        April 06, 2017 at 8:57 pm

        It really is. Cracking that topping is divine! I also love you that they can be made in advance and how easy they are to make! I think some people are afraid they are complicated, but they're a nice treat anyone can make! Thank you for stopping by Laura! 🙂

        Reply
    2. Julia's Simply Southern says

      March 31, 2017 at 4:22 pm

      Your brulee looks amazing! Thanks so much for sharing at Meal Plan Monday!!

      Reply
      • [email protected] says

        April 01, 2017 at 1:10 pm

        Thank you Julia! Thank you for hosting an amazing Meal Planning Recipe Tool! I always get great recipes to try!

        Reply
    3. Eileen says

      March 27, 2017 at 11:56 am

      Sigh, there's nothing better than a luxurious creme brulee. Meyer Lemon just makes it that much more tempting.

      Reply
      • [email protected] says

        March 27, 2017 at 7:23 pm

        I agree! It's so hard to pass up! Those bright, beautiful Meyer lemons make it irresistible!

        Reply
    4. Wendy Klik says

      March 27, 2017 at 11:27 am

      Gorgeous Creme Brulees!

      Reply
    5. Cindy Kerschner says

      March 27, 2017 at 6:15 am

      Perfection, Nikki!

      Reply
    6. The Ninja Baker says

      March 26, 2017 at 8:59 pm

      Love Meyer Lemons and incorporated into creme brûlée? Merci beaucoup, yes please!!!

      Reply
    7. Caroline says

      March 26, 2017 at 8:19 pm

      You've combined two of my favorites! Sounds delicious.

      Reply
    8. Hezzi-D says

      March 26, 2017 at 5:30 pm

      Creme Brulee is my favorite dessert and a lemon version sounds perfect for spring!

      Reply
    9. cheri says

      March 26, 2017 at 4:14 pm

      5 stars
      I've always wanted to make a creme brulee, this lemon version looks fantastic,

      Reply
    10. Marion Myers says

      March 26, 2017 at 1:36 pm

      Oh my! These look perfect! I, too, love that crunchy crust with the creamy filling. Comfort dessert for sure. I've never made creme brulee at home, so it's about time I changed that! Thanks for sharing!!

      Reply
    11. Jersey Girl Cooks says

      March 26, 2017 at 12:13 pm

      5 stars
      I order crème brulee as a special dessert and haven't made it in a while. I love that you added Meyer lemons to this.

      Reply
      • [email protected] says

        March 26, 2017 at 1:08 pm

        I do too! It's so easy to make at home! The Lemons give it a fresh new taste!

        Reply
    12. Liz says

      March 26, 2017 at 11:16 am

      Oooh, your lemon version looks scrumptious, Nikki!!!

      Reply
      • [email protected] says

        March 26, 2017 at 1:09 pm

        Thank you Liz! I enjoyed the way it brightens the flavor!

        Reply
    13. Christie says

      March 26, 2017 at 7:25 am

      5 stars
      Oh my that looks AMAZING! I have yet to try creme brulee. I don't have one of those torch thingies. I may have to get one...

      Reply
      • [email protected] says

        March 26, 2017 at 8:13 am

        Thank you Christie! It really is easy! The torch is a fun gadget, but you can do it under your broiler too! Have fun making this one!

        Reply
    14. Denise Wright says

      March 26, 2017 at 7:22 am

      I think I can make this! I'm so psyched....I have made a pot de creme before and it's very similar to this. I don't have a torch tho....hmmm....might just have to get one for this recipe. Looks great!

      Reply
      • [email protected] says

        March 26, 2017 at 8:12 am

        It really is easy to make! You can do under the broiler as well! I have only used a torch but the broiler would work too! I like mine extra caramelized!

        Reply

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