Lemon Brulee Recipes

LEMON CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

LEMON CRèME BRûLéE

Steps:

• Put oven rack in middle position and preheat oven to 325῰F.
• Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
• Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
• Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

LEMON CREME BRULEE

Steps:

• Preheat an oven to 300°F.
• Line a shallow baking pan with a kitchen towel.
• Have a pot of boiling water ready.
• In a small saucepan over medium-high heat, bring the lemon juice to a boil.
• Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
• In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
• Cook, stirring occasionally, until steam rises, 2 to 3 minutes.
• Remove the pan from the heat and let stand for 15 minutes.
• In a bowl, whisk together the vanilla and egg yolks until smooth and combined.
• Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
• Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
• Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
• Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
• Remove the ramekins from the pan and transfer to a wire rack.
• Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
• Sprinkle 1 teaspoon sugar evenly over the surface of each custard.
• Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
• Serve immediately.

LEMON CREME BRULEE

Steps:

• Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
• In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
• In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
• Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
• Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
• Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

LEMON BRULEE TART

Steps:

• For the dough: Add the flour, sugar, lemon zest and salt to a stand mixer fitted with a dough hook. Mix together for 30 seconds. Add the vanilla seeds and mix to combine. Add the butter and mix on medium speed (no higher than speed 4), until the mixture looks like coarse crumbs.
• In a small bowl, beat together the egg yolks and the rum. Add to the mixer, as the machine keeps running on medium speed; the dough will start to form. As soon as it starts to leave the sides of the bowl, turn off the machine. By hand, on a flat surface, work the dough into the shape of a disk and refrigerate for about 1 hour.
• Preheat the oven to 375 degrees F. Butter an 11-inch tart pan very well.
• On a floured surface, roll the dough to about 1/4-inch thick and gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess. With a fork, poke the dough several times, all the way through to the pan. Brush the dough with a thin layer of egg white. Bake, with a sheet tray on the rack below it, until the edges of the dough look golden and crisp, 25 to 30 minutes.
• For the filling: Whisk together the cream, sugar, yolks and eggs in a large bowl. Whisk in lemon juice and zest. Let rest while the tart shell bakes.
• Remove the crust from oven, place on a sheet tray and pour the filling into the warm shell. Tap gently on the counter to release any excess air bubbles.
• Lower the oven temperature to 300 degrees F.
• Bake the tart in the oven for 40 minutes. The custard will appear firm with just a slight jiggle in the center of the tart. Remove from the oven and let cool for about 30 minutes.
• To serve, remove the tart from the pan, sprinkle evenly with granulated sugar and use a torch to caramelize it. Repeat the final step twice to ensure a real crunch! Garnish with the powdered sugar.

LEMON CREME BRULEE

Steps:

• For the lemon curd, whisk egg yolks, eggs, sugar, zest and lemon juice in a bowl over a pot of gently simmering water until thick (thick enough so you should be able to spoon it, not pour it). Remove from heat and scrape into a food processor. Pulse in butter, sour cream and table cream until smooth. Scrape curd into a bowl and cover surface with plastic wrap. Chill for at least 3 hours.
• For crème, Heat milk and cream in a saucepan. In a bowl, gently whisk eggs, egg yolks, sugar and salt. Ladle about ½ cup of milk mixture into eggs, whisking in. Continue adding milk and whisking until it has all been blended in. (Do not whisk too vigorously). Stir in liqueur, if adding, and strain. Chill completely.
• Preheat oven to 350 degrees F. and arrange eight 6-ounce tempered glass dishes or ceramic ramekins on a tea towel in a baking dish with a 2-inch lip.
• Spread a large spoonful of lemon curd at the bottom of each baking dish or ramekin. Carefully pour the chilled custard over the lemon curd, dabbing off any bubbles with the edge of a paper towel. Pour boiling water around baking dishes or ramekins. Cover pan loosely with foil and bake for 35 to 40 minutes, until custards are set but center still jiggle when tapped.
• Remove from water bath, let cool for 20 minutes, then chill completely, at least 4 hours.
• For brulée, place sugar and water in a saucepan over high heat and boil, without stirring, until a light amber colour. While cooking, occasionally brush down the sides of the pot with a clean brush dipped in water. Immerse pot in a bowl of cold water to halt cooking, then spoon a thin layer of caramel over each cooled custard, swirling cup to coat evenly.
• The Crème Brulées can be returned to the fridge and served up to 3 hours later.

LEMON CRèME BRûLéE TART

Steps:

• Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
• Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
• Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
• While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
• Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
• Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
• Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
• When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

LEMON "BRULEE "

Steps:

• Mix together the finely grated rind of the lemon and the yoghurt.
• Divide between four 1/4 pint ramekins and sprinkle sugar on top.
• Place under a hot grill for 1-2 minutes or until melted and bubbling.
• Chill until ready to serve.

NO-BAKE LEMON BRULEE

Steps:

• Add cream to a saucepan; add in the sugar, and heat gently, stirring constantly, until the sugar has completely dissolved.
• Bring to a boil and cook for 2-3 minutes, stirring frequently (don't let it curdle).
• Take the saucepan off the heat and stir in the lemon zest, then gradually mix in the juice.
• Pour the lemon cream into 6 (3/4 cup) ramekins or custard cups and leave to cool, then chill in the refrigerator for 3-4 hours until set.
• About 25 minutes before serving, sprinkle the tops of the desserts with powdered sugar.
• Caramelize with a blowtorch then leave at room temperature.
• Serve on small saucers with crisp cookies or orange segments.

LEMON BRûLéE TART

Steps:

• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 15 to 20 minutes more. Remove from oven and reduce oven temperature to 300°F.
• Whisk together cream, 1/2 cup sugar, zest, juice, yolks, and whole egg until combined.
• Put tart shell (in tart pan) on a large baking sheet and transfer to oven. With oven rack extended, carefully pour filling into tart shell (custard will still have bubbles on top), then carefully slide rack into oven. Bake tart until custard is set 3 inches from edge but trembles slightly in center when gently shaken, 25 to 35 minutes. Remove from baking sheet and cool in pan on a rack 30 minutes, then remove side of pan and cool to room temperature, about 1 1/4 hours.
• Just before serving, sprinkle remaining tablespoon sugar evenly over top of tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned (be careful not to burn sugar). Let tart stand 5 minutes before serving.