Meyer Lemon Creme Brulee – a delicious recipe with eggs, egg yolks, sugar, fresh squeezed Meyer, lemon zest, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300F.
2
Boil water in a pot on stove
3
Whisk two eggs, egg yolks and sugar and beat until light yellow and firm.
4
Add heavy cream, Meyer lemon zest and lemon juice, and fold together.
5
Line a deep baking dish with a paper towel, place six ramekins inside on top of paper and ladle mixture evenly between ramekins.
6
Pour water into baking dish as a warm water bath for the custard to cook in, halfway up the ramekins and place in the middle rack of the oven for 40-50 min. Edges should be firm when done, but middle should be wobbly.
7
Take out and let cool outside in water bath. Refrigerate.
8
Before serving, add 1-2 tablespoons of sugar in the row on top of each custard, swirl sugar to coat custard completely, and caramelize in broiler mode until sugar bubbles (or use a torch).
9
Re-refrigerate or serve.
896
kcal
Calories
63
g
Fat
58
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 full eggs, 6 egg yolks, 1/2 cup sugar, 1/3 cup fresh squeezed Meyer lemon juice, and more.
Yes, Meyer Lemon Creme Brulee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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