Refreshing Lemon Creme Brûlée is a light, decadent, and easy-to-make dessert with ultimate citrus flavor. Today, I have made this lemon creme brulee with a more refreshing texture with simple ingredients but a long-lasting, pleasant memory for such a delicious dessert.
This dessert recipe is pretty simple – just add some lemon juice and zest to your favorite brûlée mixture and get the perfect treat for summer.
This zesty cream has the ultimate creamy texture. It is one of the softest and most cloudy desserts that almost everyone likes. Lemon lovers will appreciate it for sure.
This utter recipe is ready with just a few ingredients and some minutes of preparation. Lemon creme brulee is definitely a must-try dessert! If you whant more easy desserts check our dessert category.
What is Creme Brulee?
Creme Brulee is a classic French dessert with a rich custard base and a layer of caramelized sugar. It is usually served chilled with a warm top. The warm top results from the process of caramelizing the sugar topping with a blowtorch.The cream is typically vanilla-based, but lately, it is made with the touch of various flavors.
This light dessert is moderately sweet and perfect for any time of the year. Creme brulee is famous worldwide due to its simplicity of preparation and versatility.
This French delicacy is my kid’s weakness and my happiness as it doesn’t need much time and mess to make it.
Lemon Creme Brulee:
Lemon Creme Brulee is a popular and lovely dessert that is often disregarded, as many housewives think it’s too difficult to make. And I am not an exception. Actually, it is not true – and today, I can prove it. If you choose the right recipe and ingredients, this recipe is surprisingly easy to make.
Creme brulee is perfect for any occasion, as it has a festive and inviting look. This rich and elegant custard topped with a thin caramelized sugar shell is usually served individually in ramekins. But today, for a pleasant aspect, I have used lemon shells.
Lemon benefits:
Lemons are one of the most used citrus fruit both in the kitchen and beauty industry. This citrus provide huge benefit such as:kidney stones, lower your risk of cancer and heart disease. Lemons are considered a great immunity booster as it contain a lot of vitamin C. It also contain many minerals, and essential oils. More interesting fact about lemon you can read here.
If youy crave recipe that have as a base lemons, try this: Chamomile lemon tea, Lemon Poppyseeds Cake, Shrimps Ceviche, Mulled white wine, Citrusy Lemonade, Fragrant Lemon Bundt Cake with Berries.
Can you make Creme Brulee without a blowtorch?
Sure you can! Most likely, it will not look like the recipe you have Pin, but believe me, it won’t affect the taste. There are a few ways to caramelize the sugar:
- Lighter or grill lighter – by using them, you can get a crispy top.
- Broiler – is an easy and workable method. Heat your broiler to super-hot, and send the cream brulee just underneath for 2-3 minutes. For note: make sure the cream is cold and completely chilled.
- Caramelize sugar in a separate bowl, then pour it over chilled creme brulee.
What is the best sugar for Creme Brulee?
Cream brulee is a restaurant-style dessert, so you will want it perfect. So if the sugar we will use for custard is not so important as it will melt anyway, then we should use superfine sugar for topping. Too coarse sugar will caramelize difficult and might not caramelize evenly. So you risk ending up with uncooked sugar at the top of your cream brulee. Superfine sugar will caramelize quickly.
Also, I like to use brown sugar for topping as it has a specific caramel taste.
Ingredients for Lemon Creme Brulee:
These are the main ingredients for lemon creme brulee:
- Lemons;
- Heavy cream;
- Lemon zest – homemade or store-bought zest will work for this recipe. Zest adds extra flavor.
- Lemon Juice – for a sweeter juice, use Meyer lemons;
- Sugar – fine white granulated sugar. Beside that, you can use brown sugar for topping;
- Vanilla bean – nothing can compare with fresh vanilla seeds, once you try it, you can never get back using simple extract;
- Cornstarch.
How do you remove lemon flesh to end up with the perfect lemon shells?
Wash lemons with warm water, then pat dry them with a paper towel. Then, cut them with a sharp knife lengthwise. Using a small sharp knife, run gently all around the halved lemon. Now, scoop out the flesh of the lemon with a spoon.
Be prepared to get some mess, as that lemon juice splashes all over the table.
How to make Lemon Creme Brulee?
Once you have prepared lemon shells, let’s proceed to custard. Pour the heavy cream, sugar, lemon zest, and seeds of one vanilla bean into a medium saucepan. Bring to the boil over a medium heat, stirring constantly. Lower the heat and let it simmer for three more minutes. Remove from the heat and add lemon juice and cornstarch. Whisk again.
Transfer the lemon shells to a dish. Fill each shell with the custard mixture and send them to the refrigerator to chill for at least one hour.
Once you have the custard set and ready to serve it, it’s time to caramelize the top. If you, like me, don’t have a blowtorch, caramelize the sugar in a separate pan. Add the sugar to the pan. Put it on medium heat. Let it simmer until it melts completely and changes its color to light brown. Spoon the caramelized sugar and glaze the lemon shells.
Serve with pleasure!
Lemon Creme Brûlée
Ingredients
- 3 lemons
- 2 cups heavy cream
- zest of one lemon
- juice of one lemon
- 1/2 cup sugar
- 1 tbsp cornstarch
Instructions
- Wash lemons with warm water, then pat dry them with a paper towel. Then, cut them with a sharp knife lengthwise. Using a small sharp knife, run gently all around the halved lemon. Now, scoop out the flesh of the lemon with a spoon.
- Pour the heavy cream, sugar, lemon zest, and seeds of one vanilla bean into a medium saucepan. Bring to the boil over a medium heat, stirring constantly. Lower the heat and let it simmer for three more minutes. Remove from the heat and add lemon juice and cornstarch. Whisk again.
- Transfer the lemon shells to a dish. Fill each shell with the custard mixture and send them to the refrigerator to chill for at least one hour.
- Once you have the custard set and ready to serve it, it's time to caramelize the top. If you, like me, don’t have a blowtorch, caramelize the sugar in a separate pan. Add the sugar to the pan. Put it on medium heat. Let it simmer until it melts completely and changes its color to light brown. Spoon the caramelized sugar and glaze the lemon shells.
