Lemon crème brûlée — a perfect Mother’s Day dessert for two.
May brings Mother’s Day, tulips, daffodils and the fresh feeling of spring. It’s a lovely month to celebrate the mothers in your life — and to treat your own mom to something special.
This lemon crème brûlée is an elegant, bright dessert that feels like spring in a ramekin. It’s delicate, a little fancy, and perfect for honoring Mom. If you want to make it extra special, pack the chilled custards in a picnic basket and finish the caramelized sugar on-site with a small culinary torch so the sugar stays crisp.
I use a compact torch that’s easy to tuck into a basket; its small size makes it convenient for finishing desserts just before serving.
Mother’s Day and Lemon Crème Brûlée
My first Mother’s Day with a newborn was everything I hoped for and more. Even a short trip to the market alone felt like a small luxury after round-the-clock nursing. People noticed I’d returned from maternity leave; a friendly cashier even handed me flowers at checkout. Those tiny moments felt huge.
Now that my baby is one, I’m looking forward to a more relaxed holiday filled with snuggles, playtime and lots of laughter. I love celebrating my little girl and I love lemon desserts — especially when they’re small and shareable.
If citrus treats are your thing, you might also enjoy mini lemon layer cakes, lemon cheesecake bars, or a batch of lemon scones. But today, I’m all in for this lemon crème brûlée. It’s my top pick for a Mother’s Day dessert that feels indulgent without being fussy.
Happy Mother’s Day to all the moms — enjoy the snuggles, the sunshine, and a spoonful of something sweet. <3
Lemon Crème Brûlée
Two small ramekins of bright, lemon-scented crème brûlée — creamy 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
- Preheat the oven to 300°F (150°C). In a glass bowl, whisk together the egg yolks, heavy cream, 1/4 cup sugar and lemon zest until smooth.
- Divide the custard evenly between two ramekins. Place the ramekins inside an 8″ or 9″ square glass baking dish.
- Pour about 2 cups of very hot water into the baking dish to create a water bath, or fill until the water comes about 1/2″ up the sides of the ramekins.
- Bake for 40–50 minutes, until the custards are set around the edges and only slightly jiggly in the center.
- Cool the ramekins in the water bath, then cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.
- 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 forms a browned, crisp crust. Serve immediately.
Notes
If you have leftover egg whites, consider using them in another recipe to avoid waste.
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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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