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.
Oh, Amy! I love, love, love Meyer Lemons!!! I so hope they are in my grocery store soon! I got a Sur La Table gift card for Christmas and was *just* telling my hubby that I might use it on a torch. I think you’ve just cemented that decision!
This sounds absolutely amazing! I cannot think of two better flavors to pair. YUM!
The sweet crunchy topping is what makes it sooooo sinfully good.
Oh Lord…you’ve really done it. This is just over the top for me. I love Meyer lemons so much that I got a Meyer lemon tree for Mother’s Day last year and creme brulee??? Help me.
Oh.my.heavens.! What a grand idea.
This is about the most sunshiney dessert I’ve seen in awhile. Some of my favorite things – lemons, creme brulee & sunshine!
mmm I love orange Creme Brulee. I love to even put a little zest in with the sugar on top to give it a little extra different flavor!
Oh my. That sounds delicious. I don’t know if I’m brave enough to try and make it though!
I think you should give it a go. My newly minted 12 year old and I just put ours in the oven. There is nothing too complicated about it. We are very excited to try ours, but the smell is fantastic and we are saving the strained vanilla seeds and zest to add to something yummy. Maybe meringues with the egg whites 🙂
Oh my. I need a spoon right now so I can dig in! This looks divine!
I’m wondering what it would take to get you in my kitchen and make these now.
Wouldn’t that be a fun time!
Maybe one day? ; )
I just grabbed some meyer lemons off the tree the other day and was just thinking of what to do with them!
I’m so jealous. I wish I had a tree! If we were neighbors, you could bring the Meyer’s and I’d make you brulee.
This looks amazing! Love lemon desserts!
I just purchased a bag of meyer lemons this week. This looks so delicious and lovely. I think it might even make its way to my table this weekend.
Oh, good lord. That first photo? I can almost taste it.
Love this idea! Baked Meyer lemon-almond biscotti tonight. Meyer lemon macaroon tarts are up on my website, also a Meyer lemon cheesecake with Biscoff crust. Love them!
Whoa Lucy. Meyer lemon macaroon tarts?!? And cheesecake too…oh my.
I have never had creme brulee but I think I will make this one to see how it actually tastes.. have herd alot about it.. I hope I can get hold on a torch before this weekend!
Yum! Beautiful photos… the top crunch layer looks perfect!
So. Amazing, Amy! I need to make this for my Danny. Creme Brule is a favorite of his. Thanks for the inspiration!
I adore creme brulee and lemon desserts– what a perfect combination!
I love all things lemony, especially made with Meyers Lemons!