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Lemon Crème Brûlée

  • 6
Lemon Crème Brûlée


  • 2¼ cups cream
  • 3 tblsp sugar
  • 8 egg yolks
  • 3 lemons (grated rind)
  • caster sugar for topping


  1. Heat the cream until warm. Beat in the sugar, egg yolks and lemon rind and transfer the mixture to the top of a double saucepan.
  2. Stir over simmering water until the custard thickens to coating consistency when a wooden spoon is lifted from the mixture.
  3. Immediately strain into a jug and then pour into six 3/4-cup capacity moulds.
  4. Bake in a water bath at 180°C for 12-15 minutes, or until the mixture just forms a skin on top; it will not be set. Remove from the water, cool then refrigerate until cold, preferably overnight.
  5. When cold, sprinkle with a thick layer of caster sugar and flash under a hot grill or quickly zap with a mini blowtorch, to brown quickly. Cool one minute before serving.

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