Lemon Crème Brûlée Tart Recipe

When life gives you lemons, make Lemon Crème Brûlée Tart! This elegant and decadent dessert is a delightful twist on the classic crème brûlée, combining the rich custard filling with a buttery, flaky tart crust and a caramelized sugar topping. The bright, zesty flavor of lemon adds a refreshing and tangy note to this indulgent treat, making it perfect for special occasions or simply to satisfy your sweet tooth.

The combination of creamy custard and crispy caramelized sugar creates a t...

2 cups all-purpose flour
6 tablespoons confectioners' sugar
2 teaspoons lemon zest
½ teaspoon salt
¾ cup cold unsalted butter, cubed
2 large egg yolks
4 teaspoons lemon juice
2 medium lemons
2 cups heavy cream
2 cups milk
2 teaspoons vanilla bean paste
10 large egg yolks
1 ½ cups white sugar
½ cup lemon juice
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
½ cup white sugar

Information

Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Additional Time: 4 hrs 40 mins
Total Time: 6 hrs
Servings: 16
Yield: 2 9-inch tarts

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.

Nutrition

407 cal.

Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 220mg
Sodium: 105mg
Total Carbohydrate: 45g
Dietary Fiber: 1g
Total Sugars: 30g
Protein: 6g
Vitamin C: 14mg
Calcium: 85mg
Iron: 1mg
Potassium: 131mg

How to Make Lemon Crème Brûlée Tart - A Step-by-Step Guide

Ingredients

Information

Nutrition

407 cal.

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