Lemon crème brûlée — a perfect Mother’s Day dessert for two.
May brings Mother’s Day, tulips, daffodils and fresh spring air. It’s a lovely time to celebrate mothers — whether you’re treating your mom or being celebrated yourself.
This lemon crème brûlée is delicate, bright and elegant in a little ramekin. It’s an ideal spring dessert and feels special without being fussy. Your mom deserves something this pretty and delicious.
If you’re planning a picnic, the custards can be chilled ahead of time and finished on-site with a culinary torch. Keep the torch in the basket and caramelize the sugar just before serving — the crunch of the sugar top is best when freshly torched.
Mother’s Day and Lemon Crème Brûlée:
My first Mother’s Day was unforgettable: a newborn at home, sleepless nights, and the quiet thrill of stepping out alone for a quick grocery run. The small, kind moments — a welcoming smile at the market, a surprise bouquet at checkout — made that short break feel like a luxury.
With my little one now a year old, I’m looking forward to a more relaxed day filled with snuggles, playtime, and lots of laughter. Celebrating with a favorite lemon dessert just feels right.
I’m partial to lemon treats: mini lemon layer cakes, lemon cheesecake bars and anything made with lemon curd. But today, this lemon crème brûlée is top of my list.
Happy Mother’s Day to all the moms — enjoy a sweet, citrusy bite!
Lemon Crème Brûlée
Two ramekins of lemon-scented crème brûlée — silky custard topped with a crisp caramelized sugar crust.
5 minutes
40 minutes
45 minutes
Ingredients
- 3 large egg yolks
- 1/2 cup heavy whipping cream
- 1/4 cup sugar, plus 2 teaspoons for topping
- Zest from 1 small lemon
Instructions
- In a glass bowl, whisk together the egg yolks, heavy cream, 1/4 cup sugar and lemon zest until smooth.
- Pour the mixture into two ramekins. Place the ramekins in an 8″ or 9″ square glass baking dish.
- Make a water bath by carefully pouring about 2 cups of very hot water into the baking dish so it comes up roughly 1/2″ on the sides of the ramekins.
- Bake at 300°F for 40–50 minutes, until the custards are set around the edges but slightly jiggly in the center.
- Allow the custards to cool in the water bath. Cover with plastic wrap and refrigerate for at least 8 hours (overnight is ideal).
- When ready to serve, sprinkle 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until it is golden and crisp. Serve immediately.
Notes
Leftover egg whites can be used in a variety of recipes — consider meringues, macarons or a simple egg-white omelet.
Recommended Products
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6 ounce ramekins
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 446
Total Fat: 31g
Saturated Fat: 17g
Trans Fat: 1g
Unsaturated Fat: 12g
Cholesterol: 438mg
Sodium: 128mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 28g
Protein: 13g
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