Lemon Crème Brûlée Dessert

By Tyla | Last modified on Feb 14, 2026

Featured in: Desserts

Discover the elegance of this Lemon Crème Brûlée, a dessert that marries the rich, velvety texture of classic custard with a bright, refreshing lemon flavor. The crisp caramelized sugar topping adds a delightful contrast to the smooth cream beneath, making every bite a luxurious experience.

Perfect for special occasions or whenever you crave a sophisticated treat, this dessert is as impressive to serve as it is indulgent to enjoy. With just a few simple ingredients, you can create a stunning citrus-infused custard that your guests will adore.

Why You’ll Love This Recipe

The combination of creamy lemon custard and crunchy caramelized sugar creates a perfect texture contrast.
Simple ingredients come together to produce a dessert with an elegant and refreshing flavor profile.
Ideal make-ahead dessert that improves in flavor after chilling overnight.

Ingredients

Heavy cream (480 ml): Provides a rich and luscious base for the custard, creating a smooth, creamy texture.
Granulated sugar (100 g): Sweetens the custard and helps balance the tartness of the lemon for perfect harmony.
Large egg yolks (4): Essential for thickening the custard and adding a rich, silky mouthfeel.
Vanilla extract (1 teaspoon): Adds a warm, subtle depth of flavor that complements the lemon without overpowering it.
Lemon zest (zest of 1 lemon): Infuses the cream with intense citrus aroma and brightens the custard flavor.
Fresh lemon juice (30 ml): Introduces a fresh, tangy note that balances the sweetness and enhances the lemon character.
Pinch of salt: Enhances the overall flavor by balancing sweetness and elevating the custard’s richness.
Granulated sugar for topping (50 g): Used to create the signature crispy, caramelized brûlée crust that crowns the dessert.

Instructions

Preheat the oven and prepare ramekins for a water bath: Set your oven to 163°C (325°F) and arrange 4 to 6 ramekins in a deep baking dish, spacing them evenly. This setup allows you to create a bain-marie, which gently cooks the custards ensuring even texture without curdling.
Infuse cream with lemon zest: Heat the heavy cream on medium heat until steaming but not boiling to preserve its smoothness. Remove from heat and stir in the lemon zest, letting it steep for 5 minutes to extract the bright citrus oils and aromas.
Whisk egg yolks with sugar, salt, vanilla, and lemon juice: In a mixing bowl, vigorously whisk together the egg yolks, granulated sugar, a pinch of salt, vanilla extract, and fresh lemon juice. This step thickens the mixture slightly and ensures balanced flavor throughout.
Temper the egg mixture with warm cream: Slowly pour the warm, lemon-infused cream into the egg yolk mixture while continuously whisking. This gradual combination prevents eggs from scrambling and creates a homogenous custard base.
Strain and divide the custard: Pass the custard through a fine-mesh sieve to remove zest pieces and any cooked egg solids. Then, evenly pour the smooth custard into your prepared ramekins for consistent cooking.
Prepare water bath and bake the custards: Pour hot water into the baking dish until it reaches halfway up the ramekins. Carefully transfer to the oven and bake for 30-35 minutes until the custards are set but slightly trembling in the center, signaling perfect creamy consistency.
Cool and refrigerate before caramelizing: Allow the ramekins to cool in the water bath for 10 minutes, then transfer to the refrigerator to chill for at least 2 hours or overnight, letting the custard fully set and flavors deepen.
Caramelize the sugar topping before serving: Sprinkle about one teaspoon of granulated sugar evenly over each chilled custard. Using a kitchen torch, caramelize the sugar until it forms a golden, crispy crust. Alternatively, broil under high heat briefly if a torch is not available.
Let caramel set and garnish: Allow the caramelized sugar to cool and harden for 1 minute before serving. Garnish with fresh berries or a sprig of mint to add a pop of color and complement the lemon flavor.

You Must Know

Straining the custard after mixing ensures a silky, lump-free texture.
Do not bring the cream to a boil as overheating can cause a grainy custard.
Even caramelization of sugar topping is key to achieving the signature crackly crunch.

Storage Tips

Keep the lemon crème brûlée refrigerated in an airtight container for up to 2 days before adding the caramelized sugar topping. For best texture, caramelize just prior to serving to maintain the crisp crust.

Serving Suggestions

Serve your lemon crème brûlée as an elegant finish to dinner parties, accompanied by fresh berries or a fresh mint leaf for a burst of color. A subtle drizzle of berry coulis also beautifully complements the citrus notes.

Professional Tips

Use room temperature eggs to ensure even mixing and smooth custard texture.
Warming the ramekins slightly before filling helps prevent cracking during baking.
If you don’t have a kitchen torch, preheat the broiler and watch carefully to avoid burning the sugar.

FAQs

Can I make this lemon crème brûlée ahead of time?: Yes, you can prepare the custard and refrigerate it overnight. Caramelize the sugar topping just before serving for best texture.
What if I don’t have a kitchen torch?: You can use your oven’s broiler to caramelize the sugar, but watch it closely to prevent burning as it heats quickly.
Can I substitute heavy cream with a lighter option?: Heavy cream provides necessary richness and texture; substituting with lighter cream may result in a less creamy custard.
Why is it important to use a water bath?: The water bath gently cooks the custard with even heat distribution, preventing curdling and ensuring a silky result.
How long can I store the dessert?: It is best consumed within 2 days of preparation for optimal freshness and taste.
Can I make this recipe dairy-free?: Traditional crème brûlée relies on heavy cream, but you could experiment with coconut cream for a dairy-free alternative, though taste and texture will differ.