Description:
Velvety, glossy, and melt-in-your-mouth smooth. This Crème Brûlée Lemon Pie is a dreamy hybrid of silky lemon custard and crisp caramelized topping, nestled in a buttery crust. It’s like your favorite French dessert moved to a sunny lemon orchard.
Ingredients:
- 1 pre-baked 9-inch pie crust (graham or shortcrust)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons turbinado or raw sugar (for brûlée top)
- Powdered sugar, for dusting (optional)
Preparation:
Step 1: In a saucepan, combine cream, milk, lemon zest, and salt. Heat until steaming (not boiling), then remove from heat and let sit for 10 minutes.
Step 2: In a bowl, whisk egg yolks, sugar, lemon juice, cornstarch, and vanilla.
Step 3: Slowly whisk the warm milk mixture into the egg mixture. Return to pot and cook over medium heat, stirring constantly, until thickened.
Step 4: Pour into pre-baked pie crust and smooth the top. Chill for at least 4 hours or overnight until fully set.
Step 5: Just before serving, sprinkle turbinado sugar evenly over the surface. Use a kitchen torch to brûlée until golden and crisp. Let sit 1–2 minutes to harden. Dust edges with powdered sugar if desired.
Why You’ll Love This Recipe
This Crème Brûlée Lemon Pie is the perfect dessert for lemon lovers and those who enjoy a touch of elegance. The creamy, tangy filling is balanced by the crisp, caramelized sugar topping, creating a delightful contrast of textures and flavors. It’s a show-stopping dessert that’s surprisingly easy to make. The combination of the familiar pie crust with the sophisticated crème brûlée element makes it a unique and memorable treat.
Serving Suggestions:
- Serve chilled with whipped cream or fresh berries.
- Pair with Earl Grey tea or espresso.
- Add candied lemon peel on top for a fancy finish.
Tips:
- For extra lemon punch, add a few drops of lemon extract to the custard mixture.
- Torch the sugar in batches to ensure an even and consistent crust.
- Use a fine mesh sieve to strain the custard filling before pouring it into the pie crust for an ultra-smooth texture.
- Make sure the pie is thoroughly chilled before adding the sugar topping for the best brûlée effect.
- If you don’t have a kitchen torch, you can broil the pie for a few seconds, but watch it very carefully to prevent burning.
Preparation Time:
15 minutes
Cook Time:
A few minutes
Total Time:
4 hours 15 minutes (includes chilling time)
Nutrition Information:
(Per Slice – approximate)
- Calories: 320 kcal
- Protein: 5g
- Sodium: 140mg
- Total Fat: 21g
- Saturated Fat: 11g
- Carbs: 30g
- Sugars: 19g
- Fiber: <1g
Conclusion
This Crème Brûlée Lemon Pie is a delightful dessert that’s sure to impress. The combination of the tangy lemon custard and the crisp, caramelized topping is a match made in heaven. Whether you’re serving it at a dinner party or simply enjoying it as a special treat, this pie is guaranteed to bring a smile to your face. The creamy texture, bright lemon flavor, and satisfying crunch make it an unforgettable dessert experience. Enjoy!
Questions and Answers About This Recipe:
Q1: Can I use a store-bought pie crust?
A: Yes, you can definitely use a store-bought pie crust to save time. Both graham cracker and shortcrust options work well with this recipe. Just make sure it’s a 9-inch crust and that it’s pre-baked according to the package instructions.
Q2: How do I know when the custard is thick enough?
A: The custard is thick enough when it coats the back of a spoon and leaves a clear line when you run your finger through it. It should have a similar consistency to a thick pudding.
Q3: Can I make this pie ahead of time?
A: Absolutely! In fact, it’s recommended to make the pie at least 4 hours in advance to allow the custard to set properly. You can even make it the day before serving. However, don’t add the sugar topping and brûlée it until just before serving, as the caramelized sugar will soften over time.
Q4: What if I don’t have a kitchen torch?
A: If you don’t have a kitchen torch, you can use your oven’s broiler. Place the pie on the top rack and broil for a few seconds, watching very closely to prevent burning. The sugar should melt and caramelize quickly.
Q5: Can I use a different type of sugar for the brûlée topping?
A: Turbinado or raw sugar is recommended for the brûlée topping because it has larger crystals that caramelize beautifully. However, if you don’t have either of those, you can use granulated sugar. Just be careful not to burn it.
