Lemon Creme Brulee
This Lemon Creme Brulee is so delicious and easy to make. Serving them on their own lemon rind “shells” is optional, but adds such a fun twist. These Lemon Creme Brulees are not overly lemony. Just the perfect balance of tart lemon and sweet vanilla. I promise you’ll be shocked at just how easy these are to make, and you’ll be left with a light and refreshing dessert in the end!
How To Make Lemon Creme Brulee
- Scoop lemons carefully: A grapefruit spoon helps make scooping easier without tearing the lemon peel.
- Use fresh lemon juice: This gives the custard a clean, bright flavor that bottled juice can’t match.
- Don’t stop whisking: Constant stirring ensures a lump-free custard and prevents scorching.
- Plastic wrap matters: Pressing it directly on the custard helps avoid that unpleasant skin from forming as it cools.
- No torch? No problem: You can broil the tops in your oven briefly—just watch them closely.
How to Store Lemon Crème Brûlée
Lemon crème brûlée can be made a day ahead and stored in the refrigerator. Keep them covered loosely to avoid moisture buildup. Wait to torch the sugar topping until right before serving so it stays crisp and glassy. Leftovers can be refrigerated for up to 2 days, though the caramel top may soften over time.
Recipe Variations
- Lavender Lemon: Add a touch of culinary lavender to the milk while it heats, then strain before combining with the egg mixture.
- Ginger-Lemon: Grate a bit of fresh ginger into the custard for a warm, spicy note.
- Coconut Milk: Swap 1 cup of whole milk for full-fat coconut milk for a dairy-light, tropical take.
- Mini Tart Version: Skip the lemon halves and pour the custard into pre-baked tart shells for an elegant plated dessert.
More Recipes You Might Be Interested In!
Creme Brulee Tartlets
Banana Creme Brulee
Creme Brulee Cream Puffs
Banana Custard
Lemon Creme Brulee
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10
servings35
minutes20
minutesKeep the screen of your device on.
Ingredients
6 lemons
3/4 cups granulated sugar
21/2 Tbsp. cornstarch
1/4 tsp. salt
2 cups whole milk
1/3 cup heavy whipping cream
1 1/2 tsp. vanilla bean paste, extract works as well
4 egg yolks
2 Tbsp. butter
1/4 cup lemon juice
3-4 Tbsp. granulated sugar, for torching on top
Directions
- Start by cutting each lemon in half the long way. Use a sharp knife and a spoon to help scoop out the insides of the lemons. This step is tedious but worth it! Make a small cut on the bottom of each halved lemon so that they sit up nicely instead of rolling. Set the insides of the lemon in a small bowl. We’ll use the juice from the scooped-out lemons to use in the curd. Reserve 1/4 cup of lemon juice to use later on.
- Whisk together the sugar, salt, and cornstarch in a medium-sized bowl. Set aside.
- Add the egg yolks, whole milk, and heavy cream. Whisk to combine. Transfer this mixture to a medium-sized sauce pot and place over medium heat. Whisk this mixture constantly for 10-15 minutes until it begins to thicken.
- Remove the custard from the heat and add in the butter, vanilla, and lemon juice. Whisk to combine until the butter has melted.
- Transfer this to a heatproof bowl, then cover with plastic wrap. Gently tap the plastic wrap down so that it is touching the custard when securing it tightly. This will prevent the custard from forming a film on top as it cools. Place it in the fridge until we use it later.
- After the custard has cooled, place it into a piping bag. Fill each lemon half with custard to the top. Smooth out the top with the back of a spoon.
- Let the custard set and chill in the lemons for about 20 minutes in the fridge.
- Once ready, sprinkle about 1-2 teaspoons of granulated sugar on top of each lemon evenly, then use a culinary torch to scorch the sugar until it is golden brown and bubbly.
- Let the sugar harden for a few minutes, then enjoy!
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