This lemon crème brûlée is a silky baked custard infused with fresh lemon zest and vanilla, finished with a crisp caramelized sugar topping. The cream is gently heated with lemon zest to release bright citrus oils, creating a smooth custard with a delicate lemon flavor without the sharpness of juice. Baked in a water bath until just set, then chilled and torched, it delivers that classic contrast of creamy custard and crackly caramel with a fresh, citrusy twist.

lemon creme brulee wtih berries and a lemon twirl on a white surface with a blue linen — Bright lemon custard under that golden sugar shell.

Creme brulee is one of my favorite desserts, I have seven different versions in my creme brulee section. I reworked this recipe to ensure it's the creamiest creme brûlée ever.

I leave for Australia in a few weeks, we are off to Sydney then to the Whitsunday's/ Great Barrier Reef then back to Sydney then to Hunter Valley, and then back to Sydney then back home. I cannot wait, I am in dire need of a holiday.

I am also in dire need of a new carry-on, I found one that I love but the wheels are not 360, and having 360 wheels makes all the difference, in my mind anyway. So I am looking again. I also like totally need a new wardrobe to take. You cannot go on holibobs and not have new clothes, that is like so totally wrong!

Lucky for me Nordstroms is having triple points next week so I am going shopping baby. I really want some new Nike walking shoes, preferably black and white. I also think I am going to get the Ipad Air- I have been wanting one but always convince myself I don't need it... But now I think I do need it

What are your travel essentials??

A few weeks ago I made my first ever Creme Brûlée, White Chocolate Creme Brûlée to be exact. And my life was changed forever. Seriously SOOOOOOO easy but such a show stopper!! I quickly became obsessed and to mention I was finally using the kitchen torch I had sitting in the cupboard for 3 years. Yes, I know it's embarrassing.

When I'm visiting one of my favorite restaurants The Ranch, I adore adoring creme brulee but making it at home is so easy and just as delicious!

up close of broken creme brûlée with berries

Simple Ingredients, Elegant Dessert

Lemon zest (not juice): Provides fresh citrus flavor without curdling the cream-key for a smooth custard.
Heavy cream: Creates the rich, silky base that defines crème brûlée.
Egg yolks: Thicken the custard gently for a smooth, creamy texture.
Vanilla + lemon extract: Work together to deepen and round out the citrus flavor.
Granulated sugar: Sweetens the custard and forms the signature brûléed top.

Let's Make That Crackly Lemon Custard

hand rubbing lemon zest into sugar — Rub the lemon zest into the sugar.

heavy cream, sugar and lemon zest in a large metal pot on a white surface with a blue linen — Rub the lemon zest into the sugar.

egg yolks and sugar added to a large glass bowl on a white surface with a blue linen — Whisk egg yolks and sugar.

warmed cream added in small incremements to whipped sugar and egg mixture in a glass bowl on a white surface with a blue linen — Whisk egg yolks and sugar.

vanilla bean paste and lemon extract added to creme brulee batter in an glass bowl with a white hand mixer on a white surface with a blue linen — Then stir in the vanilla bean paste and lemon extract.

lemon creme brulee batter poured through a fine mesh sieve over a glass bowl on a white surface with a blue linen — Then stir in the vanilla bean paste and lemon extract.

lemon creme brulee batter poured into ramekins in a large roasting pan on a white marble surface — Pour the lemon cream evenly into the ramekins.

kettle pouring hot water into roasting pan on a white marble surface — Pour the lemon cream evenly into the ramekins.

lemon slice cut out then handing twirling it into a spiral shape — Remove the insides from a lemon slice.

burning the sugar on top of lemon creme brûlée on a white surface with a blue linen — Right before serving sprinkle sugar on top of creme brûlée and using a kitchen torch burn the sugar.

Add fresh berries and lemon twist if you want.

Featured Review

"I love this summer recipe, it always hits the spot with my hubby"
Bertha

Jump to Recipe·5 from 2 reviews

Lemon desserts are among my favorite, check out my my lemon cheesecake recipe, it wins every time.

lemon creme brulee with berries served on a blue linen on a white surface with a blue linen

Notes From My Test Kitchen

A few things I have learned in testing many creme brûlée and lemon recipes. Rubbing lemon zest into sugar helps release those intensely flavored lemon oils for a strong lemon flavor. When baking a creme brûlée you may be tempted to bake it until its fully set but you actually want a wobble as the custard will continue to set/ bake as it cools.

spoonful of lemon creme brulee held up to the camera

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Silky Lemon Crème Brûlée

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Total Time: 6 hours
Yield: 6 Individual Servings 1x

Ingredients

Units Scale

Zest of 1 Large Lemon
100 grams (½ Cup) + 2 Tablespoons Granulated/ Caster Sugar
20oz (2.5 Cups) Heavy Whipping Cream
6 Large Egg Yolks, at room temperature
½ Teaspoon Vanilla Bean Paste
¼ Teaspoon Pure Lemon Extract
7 ½ Tablespoons Granulated Sugar (1 ½ Tablespoons per creme brulee)
Kitchen Torch

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325F and get a large roasting pan and 6 ramekins out and ready to use.
In a large saucepan add two tablespoons of sugar and the lemon zest then using your clean hands rub the lemon zest into the sugar for two minutes, this helps release all of the lemon oils from the zest. Add the heavy cream and cook over medium heat until just before the boiling point. Turn off the heat and place the lid on to steam for ten minutes.
In the bowl of an electric mixer fitted with a whisk attachment or a large bowl with a handheld mixer whisk the sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring. Then add the vanilla bean paste and lemon oil. Place a fine-mesh sieve over a large bowl preferably one with a pouring spout and strain the custard mixture. This will remove the lemon zest and any egg that was scrambled.
Pour the lemon cream evenly into the ramekins. Place ramekins in a large roasting pan and then fill the pan with water until about halfway up the ramekins. Bake for 32-42 minutes, you want the center of the creme brulee's to be set but have a little bit of jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the fridge covered for at least 4 hours or overnight before serving.
Right before serving sprinkle 2 teaspoon of the sugar on top of each creme brûlée and using a kitchen torch burn the sugar. Add fresh berries and lemon twist if you want.