Lemon Crème Brûlée

Luscious and creamy, with a thick custard and a layer of perfectly brûléed sugar, this Lemon Crème Brûlée is a dessert recipe to impress.

Easier than expected, this is the ideal dessert for lemon lovers everywhere. Serve it after your next date night or anniversary dinner.


– white sugar – egg yolks – lemon zest – vanilla extract – heavy whipping cream

Prep your ingredients. 

Zest lemons and separate egg yolks. Set the water to boil for the water bath and preheat the oven.

Whisk together sugar and egg yolks.

Thoroughly whisk the egg yolks with the granulated sugar until they turn a pale yellow color with a thick, creamy texture. It should take about 5 minutes by hand.

Temper the egg mixture.

Heat the cream and milk until bubbles start to form. Stir occasionally, and do not let it boil. Slowly add 1/4 cup of the hot milk mixture into the egg yolk mixture, stirring constantly.

Repeat with another 1/4 cup, then add the custard mixture back to the saucepan. Whisk to combine completely.

Let sit to draw the lemon oil out of the zest and infuse the custard, then strain the mixture with a fine mesh sieve to remove the lemon zest and any bits of cooked egg.

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