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lemon creme brulee in a white ramekin with sliced strawberries on top on a white wood background

Lemon Creme Brûlée

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 ramekins 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French


Lemon Creme Brûlée is perfect for springtime, make this easy dessert ahead of time and wow your guests as you serve it up in minutes! 



  • 2 cups heavy whipping cream
  • Zest of one large lemon
  • Juice of one large lemon
  • 1/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 2/3 cup sugar
  • 6 egg yolks
  • Sugar
  • Blow Torch


  1. Preheat oven to 325F and get a large roasting pan and 6 ramekins out and ready to use.
  2. In a large saucepan over medium heat mix the heavy cream, lemon zest, lemon juice, lemon extract and vanilla extract.. Let cook until boiling, then remove from heat and set aside.
  3. In the bowl of an electric mixer combine 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. Once fully incorporated pour cream evenly into ramekins. Place ramekins in a large roasting pan and then fill the pan with water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
  4. Right before serving sprinkle 2 tsp of the sugar on top of each creme brûlée and using a kitchen torch burn the sugar.


* I often make Creme Brulee the day before I want to serve it, then right before serving I just take the ramekin out of the fridge sprinkle on some sugar and torch it.

Keywords: make ahead dessert recipe, french lemon dessert

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