Meyer Lemon Creme Brulee Recipe

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Meyer Lemon Creme Brulee

Meyer Lemon Creme Brulee

Meyer Lemon Creme Brulee Tart


    Meyer Lemon Creme Brulee
  • 7 egg yolks
  • 1/3 cup sugar
  • 2 1/2 cups heavy cream
  • 1/3 cup fresh Meyer lemon juice (from 1 1/2 Meyer lemons)
  • 1 tablespoon fresh lime juice
  • Blueberry Compote
  • 1/2 cup blueberry pie filling
  • 1/2 cup fresh blueberries
  • 1 tablespoon fresh lime juice
  • Tarts
  • 8 pre-made 3-inch pie shells
  • 1/2 cup raw sugar
  • Garnish
  • 8 Fresh mint leaves


    Meyer lemon creme brulee
  1. Preheat oven to 350°F.
  2. Place heavy cream in a medium saucepan. Warm slowly over medium heat, for 5 minutes, until foam begins form around the edge.
  3. In a large bowl, whisk together egg yolks and sugar until mixture is pale and thick.
  4. Slowly pour half of the heavy cream into the eggs, whisking constantly.
  5. Pour the egg mixture into the saucepan of cream. Whisk to combine. Remove from heat.
  6. Place Meyer lemon and lime juice in a small saucepan. Cook over medium-high heat, for 1-2 minutes, removing from heat just before juices boil.
  7. Add juices to heavy cream mixture. Stir to combine.
  8. Pour mixture into round 8-inch pan. Cover with foil. Place the 8-inch pan into a 9×13 inch pan. Fill larger pan 1/2 way with hot water.
  9. Bake for 35-45 minutes, until custard is set, but still moves slightly in the center.
  10. Remove foil and cool at room temperature for 15 minutes. Cover with plastic wrap and refrigerate for 2-4 hours, until custard is fully cooled.
  11. Blueberry Compote
  12. Place blueberry pie filling in a medium bowl.
  13. Stir in fresh lime juice.
  14. Carefully fold in fresh blueberries.
  15. Refrigerate until ready to use.
  16. Tarts
  17. Run a spoon along the top of the cooled custard, removing the thin layer of fat from the top.
  18. Evenly divide custard among 8 pie shells. Level with a knife.
  19. Sprinkle 1 tablespoon of raw sugar on each tart.
  20. Using a torch, carefully melt the sugar until golden brown, being careful not to burn the sides of the tart.
  21. Let cool 3 minutes, until sugar hardens.
  22. Serve
  23. Top each tart with 1 to 2 tablespoons of blueberry compote.
  24. Garnish with fresh mint.

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