Meyer Lemon Creme Brulee Recipe
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This Meyer Lemon Creme Brulee recipe is a classic vanilla crème brûlée with a hints of bright meyer lemon.
I always find it a welcome surprise when Meyer lemons pop up in the grocery store this time of the year. They seem so out of place during the bleak mid-winter, but I do appreciate them. They’re cheery, a reminder of summer, and a hope of warmer days to come.
Meyer lemons are hard to pass up, so I always buy several with big plans on how to use their fresh, perky flavor. I tend to let them linger as long as I can, as a bright spot in our kitchen, grabbing one as I pass by to take a whiff for a little pick me up, a bit of aromatherapy if you will.
Sometimes they find their way into crème brûlée. I have to admit, a well proportioned, quality vanilla crème brûlée is pretty hard to beat in my book, but the subtlety of the Meyer lemon addition was just enough without being distracting or overwhelming, like many lemon desserts can often times be.
Although it has a fancy reputation, crème brûlée is pretty simple when you break it down. Plus the beauty of crème brûlée is that it can be made well ahead of serving time, and then “flamed,” as my kids like to call it, before serving. Perfect for a party I’d say. Or perhaps just a regular day too?
Do you have any favorite recipes using Meyer lemons, or other crème brûlée flavors you enjoy? Do share!
More scrumptious dessert recipes to try:
- Homemade Baked Apple Hand Pies Recipe
- Holiday Pavlova Wreath Recipe
- Easy Blueberry Lemon Napoleon Dessert Recipe
- Nutty Oatmeal Cranberry Bars Recipe
Meyer Lemon Creme Brulee Recipe
Meyer Lemon Creme Brulee
A classic vanilla crème brûlée with a hints of bright meyer lemon.
- 1 vanilla bean or 1 1/2 teaspoon good vanilla (I like to use Pure Vanilla Bean Paste.)
- 2 1/2 cups heavy cream
- zest from 2 Meyer lemons
- 7 large egg yolks
- 1/2 cup granulated sugar
- hot water enough for water bath
- 6 tablespoons superfine sugar (caster sugar) (granulated, turbinado or demerara will work too)
- Preheat oven to 325-degrees F. Place 6 ramekins (about 6 ounces each) onto a roasting pan, baking pan, or rimmed baking sheet.
- If using a vanilla bean, split it in half and scrape the seeds out with a knife. Add vanilla bean and seeds (or vanilla/vanilla bean paste), to a saucepan along with the cream and Meyer lemon zest. Slowly warm cream mixture over medium heat, just until foam begins to form around edge. Remove from heat, and let mingle for about 10-15 minutes.
- In a bowl, whisk together the egg yolks and sugar until it begins to lighten in color and slightly thicken. Strain the cream mixture at this time.
- While continuing to stir, very gradually add the cream mixture into the egg/sugar mixture until all is combined to create the custard base. Work slowly to avoid cooking the eggs.
- Pour equal amounts of custard mixture into the ramekins. Transfer baking pan (with filled ramekins) to oven and pour enough hot water into baking pan to come to halfway up the side of the ramekins. Bake until custard is set, but still a little jiggly in the center, anywhere from 35-45 minutes, remove from oven, let cool.
- Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. When ready to serve, evenly spread the superfine sugar over tops of custards. Using a torch, carefully melt the sugar until golden brown. Let cool until sugar hardens and enjoy!
This recipe is the basic vanilla crème brûlée recipe that I make with a bit of Meyer lemon zest added, so if you're in the mood for plain vanilla, just leave out the zest. No other changes will be necessary.
Also, as far as sugars for the crispy crème brûlée top, I've used demerara, regular granulated sugar, and caster (superfine) sugar. All will work, but I prefer a good layer of the caster sugar. I've found it melts quicker and more evenly. But caster sugar can be hard to find, so another option, if you'd like to try the finer sugar, is to pulse regular granulated sugar in a food processor a few times, not until it's powdered sugar, but finer than regular granulated sugar.
Originally published January 18, 2012.
Can you believe I’ve never had creme brulee? This looks amazing!
Meyer lemons are perfect this time of year – – not as tart and so versatile. This is such a delicious recipe. That golden crust on a Creme Brulee always steals the show in my books 🙂
I have a veritable bonanza of a Meyer Lemon crop on my own tree right now. I love the subtle lemony flavor and the fragrance just can’t be beat! I will need to try this recipe’ tout suite’.
Oh yes yes! First of all, creme brulee is my most favorite dessert ever… but throw in some meyer lemon! I’m speechless! That shot of the cracked sugar is killer!
What a wonderful creation! I always get Meyer Lemons on hand and Creme Brulee is one of my favorite dessert. Gotta try your recipe soon. What a delightful and refreshing treat! 🙂
Drooling here….Creme Brulee is my FAVORITE!
uhh… YES! Please!
I love anything lemon….and one of my fav desserts is Creme Brulee! I don’t think there could be a better flavor mash up! 🙂
oh my gosh, amy, i love you. sorry to be so bold but this may be the perfect dessert for me, and you made it.
i love you 🙂
I love you too Heather!
Creme Brûlée is my favorite and this looks like perfection!!! I make a pumpkin creme brûlée in the fall and now need to make this for the spring!!!!
Lemon desserts are always my favorite. This sounds perfect sweet and tart!
I love anything meyer lemon. This recipe included! Looks delicious 🙂
Oh..wow..looks so creamy and yum! And citrus flavors..am baking it this weekend.
I LOOOOOVE creme brulee. And I love to crack it with a spoon just like Amelie. And then pretend I’m French.
I just saw Amelie two weeks ago and loved that part! A quirky, charming movie it was.
this looks amazing Amy!!
Wow , this must taste incredible! I have never tried creme brulee with Meyer lemon. It’s unusual but so refreshing. Would love to try this out. I am in love with your photographs. Just brilliant!!!
Looks divine! I really love this combination idea. I just made an espresso version which I also loved. And you’re right, creme brulee is so easy…I even did a video to prove it! http://www.20somethingcupcakes.com/2012/01/how-to-video-espresso-creme-brulee/
I’d love some now for breakfast. Love Meyer lemons! I have a tree in my dining room and “hope” it bears fruit this year! xo
I want a tree Sandy. Let me know how it does for you.
This looks so wonderful. I love lemon and I love creme brulee, so what could be better?!
This sounds wonderfully delicious! I’m glad you mentioned the “strength” of this dish. I don’t like things overly lemony but a light touch of lemon is soooo gooood!