• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef
  • Summer
  • Recipes
  • Cookbook
  • Press
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Summer
  • Recipes
  • Cookbook
  • Press
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Summer
    • Recipes
    • Cookbook
    • Press
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert Recipes

    Lemon Crème Brûlée

    Published: Jul 16, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Lemon creme brulee with the top broken through with a spoon.
    Lemon creme brulee in a blue cocotte with blueberries and blackberries.

    Bright and rich, this Lemon Crème Brûlée recipe features custard steeped in lemon zest, vanilla beans, and vanilla pod and is a fresh take on the classic French recipe. A make-ahead dessert, once set sprinkle with sugar and brûlée with a torch until the sugar crackles and caramelizes to burnt perfection.

    lemon creme brulee topped with blueberries and blackberries cracked open with a spoon.
    Jump to:
    • Why You’ll Love This Crème Brûlée Recipe
    • Ingredient List
    • Recipe Variations and Modifications
    • Recipe Steps: How to Make Lemon Crème Brûlée
    • Chef's Tips
    • Storage and Freezing
    • Recipe FAQs
    • Craving More Dessert Recipes?
    • Recipe Card

    We’re obsessed with making creme brulee. Also known as burnt cream or Trinity cream, creme brulee is a French custard dessert topped with torched caramelized sugar. It’s the perfect vehicle for flavor profiles and combinations like our Coconut Creme Brulee, Pumpkin Creme Brulee, Chai Creme Brulee (as featured on Food Network Canada), or S’more Creme Brulee, found in our cookbook, Eat With Us.

    Why You’ll Love This Crème Brûlée Recipe

    • It's got a refined flavor: Bright yet rich with a subtle lemon flavor, this Lemon Creme Brulee is a unique dessert recipe with a sweet vanilla custard contrast to the crunchy caramelized sugar topping. 
    • It can be made in advance: Impress guests with this luscious dessert that can be made in advance. Before serving, remove them from the fridge and sprinkle each brulee with sugar. Torch the tops until the sugar caramelizes. Trust us, this is a dessert with a show.
    • It’s a unique recipe: A twist on the classic French dessert, this Lemon Crème Brûlée, with its vanilla and lemon-infused base, is perfect for Date Night, Valentine’s Day, or anniversaries, and easy enough to make as a special dessert to celebrate or a just-because moment.

    If you love lemon-infused recipes you’ll also love our One-Pot Gnocchi with Lemon Cream Sauce, Almond Lemon Curd Cake with Ricotta and Berries, or our Broccoli and Quiche with Feta and Lemon.

    Ingredient List

    ingredients needed to make lemon créme brûlée.
    • Heavy Cream 35%: Provides a creamy, yet slightly firm texture. 
    • Vanilla: Use real vanilla bean if available. Vanilla paste or vanilla extract can also be used but the flavor will be less refined.
    • Salt: Fine sea salt or kosher salt.
    • Egg Yolks: Use fresh eggs, large or extra-large. Save the egg whites to make our popular Crispy and Chewy Amaretti Cookies.
    • Lemon: Since the zest is used, organic Lemons are preferred. If organic isn't an option ensure to wash and dry the skin well. Use the leftover lemons to make our Homemade Ricotta Cheese, Brussels Sprout Caesar Salad, or tarter sauce from our Fried Cod Sandwich.
    • Sugar: White or raw granulated sugar is best.

    See the recipe card for full information on ingredients and quantities.

    Recipe Variations and Modifications

    • Orange: Swap the lemon zest for orange zest. The flavor is still bright, but a little less zingy, making it a beautiful dessert for fall, especially served along Thanksgiving recipes.
    • Lime: Lime zest can also be used instead of lime zest or even in addition for a bright lime dessert.
    • Vanilla: Go classic and skip the lemon altogether for a delicious and simple vanilla crème brûlée.
    • Dairy-Free: The heavy cream can be replaced with premium or full-fat coconut milk for a delicious dairy-free version of crème brûlée.

    Recipe Steps: How to Make Lemon Crème Brûlée

    cream, lemon zest, vanilla pod and vanilla bean steeping in a pot.

    1. Flavor the cream.

    Preheat oven to 325°F.

    Heat cream, lemon zest, vanilla seeds and pod, and a pinch of salt in a small saucepan over medium heat until it just begins to simmer. Lower the heat and keep at a low simmer for about 5 minutes, then remove from the heat, cover, and set aside to steep for another 5-10 minutes.

    whisked egg yolks in a bowl.

    2. Prepare the custard.

    Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth.

    cream lemon and vanilla mixture strained in a sieve.

    3. Strain the cream.

    Pour the flavored cream through a sieve and into a large measuring cup or bowl with a spout. Use a spatula to press the liquid out of all the lemon zest and vanilla pods.

    tempered egg yolks mixed with cream mixture.

    4. Temper the eggs.

    While continuously whisking the sweetened egg yolks, slowly pour in the cream. Ensure to scrape out all the vanilla seeds from the bowl with the cream. Continue whisking until combined.

    four creme brulee in ramekins in a baking dish with hot water being added to the base.

    5. Prepare to bake.

    Arrange 4 ramekins in a baking dish or casserole. Pour an equal amount of the lemon crème into each ramekin, filling to about a ¼ inch from the top. Pour hot water into the pan, about halfway up the sides of the ramekins.

    creme brulee out of oven and into the fridge to chill.

    6. Bake in the oven and chill in the fridge.

    Carefully transfer the baking dish to the center rack of the oven. Bake for 30 minutes, until the centers of the crème brulée are just cooked and jiggle when shaken. 

    Remove the ramekins from the water bath and place them in the fridge until the crème brulées are cold and set, about 2 hours.

    chilled creme brulee topped with sugar being caramelized with a blow torch.

    7. Brûlèe the tops.

    Sprinkle about 1 teaspoon of sugar onto each crème brulée. Using a kitchen torch, glaze the sugar until the sugar is melted, caramelized, and a glassy top forms.

    lemon creme brulee topped with blueberries and black berries.

    8. Garnish and serve.

    Arrange garnish such as blueberries, blackberries, or raspberries on top and serve immediately.

    Chef's Tips

    Vanilla Bean: Slice the vanilla bean in half lengthwise, then scrape the seeds out with the back of a pairing knife. Add both the seeds and vanilla bean pod to the cream.

    Prevent clumps: If you get clumps of yolk after whisking the hot cream into the eggs, pour the mixture through a sieve to remove any bits of egg so you maintain a smooth texture for the dessert.

    Water bath: We recommend placing the baking dish into the oven before pouring the hot water for the water bath. This makes the dish lighter and easier to maneuver so you don't get burned.

    Brûlèe tips: Hold the torch about 3 to 4 inches from the sugar, and maintain a constant, slow, side-to-side or circular motion. If you don't have a torch, you can brûlée the sugar by placing the ramekins on the top rack of a cold oven, turning on to broil for 6-10 minutes, and turning occasionally with tongs, until the sugar is melted and brûléed.

    lemon creme brulee topped with blueberries and blackberries.

    Storage and Freezing

    Make ahead: crème brûlée can be made days in advance, which makes it a wonderful dish to serve for dinner parties. Simply cover the ramekins until ready to serve, then top with the sugar and brûlée when ready to serve.

    Leftovers: leftover crème brûlée can be stored in the fridge, however, the sugar coating will turn to liquid. The result is still delicious and enjoyable but you will not be able to re-brûlée the tops.

    Freezing: crème brûlée that has not been brûléed can be stored in the freezer for up to 3 months. Thaw it in the fridge for 6 or more hours than dust with sugar and torch as in the recipe.

    Recipe FAQs

    What size ramekins do you need to make crème brûlée?

    We prefer wide 5oz ramekins as they provide lots of surface area for that glassy sugar topping, though you can use any size ramekin you have on hand. For this recipe, we used 8oz mini-cocottes filled about three-quarters full.

    Why do you bake crème brûlée in a water bath?

    A water bath provides moisture in the oven resulting in an even cook, and prevents curdling or cracking of the surface of the crème brûlée. 

    Can you over-bake crème brûlée?

    Yes, if you remove the crème brûlée from the oven and they are firm and don’t jiggle when tapped, then they are overbaked. They are still edible, but the texture will be off. If the centers rise then the eggs have cooked and are likely beyond saving.

    Can you store leftover crème brûlée?

    Crème brûlée that hasn’t been covered with sugar or torched can last up to 3 days in the fridge. If you have already brûléed the top you can still save it, however, its crisp sugar topping will become soft and cannot be re-torched.

    Craving More Dessert Recipes?

    • Side view of Strawberry Shortcake Cake with Mascarpone Cream and Strawberries with Maple Syrup Jug in Background
      Strawberry Shortcake Cake with Mascarpone Cream
    • Six plates of flourless chocolate cake with whipped cream and sesame seeds
      Tahini and Chocolate Flourless Cake with Honey Whipped Cream
    • five jelly donuts in a baking dish with flowers around it.
      Jelly Donuts with Strawberry & Rhubarb Wine Curd
    • The upside down chocolate banana cake sliced into squares
      Upside Down Caramelized Banana Chocolate Cake

    Did you make this Lemon Crème Brûlée recipe? Please leave a ⭐️ star rating and let us know what you loved about it in the 📝 comments below. And don't forget to sign up for our email newsletter so you don't miss any recipes. Thanks for cooking with us!

    Recipe Card

    lemon créme brûlée topped with blueberries and blackberries cracked open with a spoon.

    Lemon Crème Brûlée

    No ratings yet
    Philip Lago and Mystique Mattai
    This vibrant Lemon Crème Brûlée features a luxurious custard infused with lemon zest and real vanilla bean. It's baked to perfection and topped with a layer of sugar, which is then torched to create a delightful crackly surface. This elegant dessert is surprisingly easy to prepare and sure to impress.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Chilling Time 2 hours hrs
    Total Time 3 hours hrs

    Equipment

    • Kitchen torch Rösle is the brand we use in the recipe
    • 4 Ramekins Le Creuset Mini Cocottes were used in the recipe

    Ingredients
      

    • 2 cups heavy cream
    • 1 lemon zest
    • 1 vanilla bean seeds and pod
    • Pinch salt
    • 5 egg yolks
    • ⅓ cup sugar + additional for topping

    Instructions
     

    • Preheat oven to 325°F.
    • Heat cream, lemon zest, and vanilla in a small saucepan over medium heat until it just begins to simmer. Lower heat and steep for about 5 minutes, until the cream becomes fragrant from the lemon.
    • Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth.
    • Strain the cream to remove the lemon and vanilla pod, then gradually pour it into the eggs, while gently whisking, until combined.
    • Arrange 4 ramekins in a baking dish. Pour an equal amount of the lemon crème into each ramekin, filling to about a ¼ inch from the top. Pour hot water into the pan, about halfway up the sides of the ramekins.
    • Carefully transfer the baking dish to the center rack of the oven. Bake for 30 minutes, until the centers of the crème brulée are just cooked and jiggle when shaken.
    • Remove the ramekins from the water bath and place them in the fridge until the crème brulées are cold and set, about 2 hours.
    • Sprinkle about 1 teaspoon of sugar onto each crème brulée. Using a kitchen torch, glaze the sugar until the sugar is melted, caramelized, and a glassy top forms.
    • Garnish with blueberries and enjoy!

    Video

    Recipe Notes

    Scroll up to view a visual walkthrough of the recipe. 
    Chef's tips:
    • Vanilla Bean: Slice the vanilla bean in half lengthwise, then scrape the seeds out with the back of a pairing knife. Add both the seeds and vanilla bean pod to the cream.
    • Prevent clumps: If you get clumps of yolk after whisking the hot cream into the eggs, pour the mixture through a sieve to remove any bits of egg so you maintain a smooth texture for the dessert.
    • Water bath: We recommend placing the baking dish into the oven before pouring the hot water for the water bath. This makes the dish lighter and easier to maneuver so you don't get burned.
    • Brûlèe tips: Hold the torch about 3 to 4 inches from the sugar, and maintain a constant, slow, side-to-side or circular motion. If you don't have a torch, you can brûlée the sugar by placing the ramekins on the top rack of a cold oven, turning on to broil for 6-10 minutes, and turning occasionally with tongs, until the sugar is melted and brûléed.
    Storage and Freezing:
    • Make ahead: crème brûlée can be made days in advance, which makes it a wonderful dish to serve for dinner parties. Simply cover the ramekins until ready to serve, then top with the sugar and brûlée when ready to serve.
    • Leftovers: leftover crème brûlée can be stored in the fridge, however, the sugar coating will turn to liquid. The result is still delicious and enjoyable but you will not be able to re-brûlée the tops.
    • Freezing: crème brûlée that has not been brûléed can be stored in the freezer for up to 3 months. Thaw it in the fridge for 6 or more hours than dust with sugar and torch as in the recipe.

    Nutrition

    Calories: 575kcal | Carbohydrates: 29g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 44mg | Potassium: 177mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2080IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 1mg

    Additional Information

    Course: Dessert
    Cuisine: French, French Inspired
    Diet: Gluten Free
    Servings: 4 servings
    Calories: 575
    Tried this recipe?Leave a comment and let us know!

    More Best Dessert Recipes

    • Sweet and salty Chex mix spread out on a marble cutting board.
      Sweet and Salty Chex Mix
    • a slice of pumpkin pie with a graham cracker crust and a dollop of whipped cream on a plate.
      Pumpkin Pie with Graham Cracker Crust
    • brownie waffle ice cream sandwich with chocolate ice cream on a plate.
      Waffle Ice Cream Sandwich
    • dark chocolate strawberry scone on a plate with scones, strawberries and chocolate around it.
      Dark Chocolate Strawberry Scones

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Philip and Mystique.

    We're home cooks, cookbook authors, and contributors to Flavour Network. Here you'll find a mix of unique recipes and fusion food mashups that are fresh, flavorful, and diverse.

    LEARN MORE

    Summer Recipes

    • corn chowder with sausage in a bowl with a spoon with corn husks and pot of soup around it.
      Corn Chowder with Sausage
    • brownie waffle ice cream sandwich with chocolate ice cream on a plate.
      Waffle Ice Cream Sandwich
    • sweet coleslaw in a bowl with ingredients around it.
      Sweet Coleslaw with Maple Syrup
    • A slice of Neapolitan-style big mac pizza with wood fired crust on a white plate topped with lettuce, pickles, onions and big mac sauce.
      Big Mac Pizza
    • Italian sausage sandwich with roasted peppers and onions, drizzled with basil aioli.
      Italian Sausage Sandwich with Peppers
    • 4 slices of heirloom tomatoes, grape tomatoes, small leaves, and spoonful of burrata cheese on a grey plate with antique serving spoon.
      Burrata Caprese Salad
    Summer Recipes

    We Wrote a Cookbook!

    Mindful cooking to make every meal an experience.

    GRAB YOUR COPY

    Popular Recipes

    • Gnocchi in lemon cream sauce in a white pasta bowl on a marble table topped with basil and lemon.
      One-Pot Gnocchi with Creamy Lemon Sauce and Basil
    • Grilled BBQ Jerk Chicken Sandwich on a sesame seed bun with grilled pineapple and coleslaw
      Grilled Jerk Chicken Sandwiches with Grilled Pineapple
    • a bowl of butternut squash gnocchi topped with black pepper.
      Butternut Squash Gnocchi
    • Two sausage, egg and cheese breakfast sandwich on an english muffin stacked on top of each other with yolk running down.
      Egg and Sausage Breakfast Sandwich
    • dairy free butter chicken in a shallow silver bowl with cilantro and served with naan.
      Dairy Free Butter Chicken with Coconut Milk
    • Three sets of reusable food wraps with various patterns
      How to Make Reusable Beeswax Wraps
    Popular Recipes

    Footer

    ↑ BACK TO TOP

    Ready to diversify your inbox?

      Chef Sous Chef

      About
      Recipe Index
      Cookbook
      In the Press
      Privacy Policy
      Accessibility Policy
      Contact

      Recipes

      Fusion Food Recipes
      Date Night Recipes
      Dessert Recipes
      Sandwich Recipes
      Salad Recipes
      Pasta Recipes
      Soup Recipes

      Chef Sous Chef Logo with Tagline
      • Instagram
      • YouTube
      • Pinterest

      Disclaimer: If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission.
      Copyright © 2018-2025 Chef Sous Chef Inc.

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required