Lemon Creme Brulee Tart

Have I ever told you the story about the Lemon Meringue pie?

When I was pregnant with my son I craved lemons of all things!

If I knew about preserved lemons back then, I would have probably eaten the whole jar!

Seriously, I would suck the juice straight out of the lemon,

 and not even get that sour look on my face!  

My husband, worked as a manager at a Bakery restaurant,

 and asked me what he could bring home for me; 

you know the usual,

pickles, ice cream,

a Snicker's bar, pizza!

Without hesitation, I said I wanted a lemon meringue pie!

Well he brought me home one, with Meringue thickly piled on a mile high!

He handed me a fork and we sat and talked about our day

End of the story, I ate the whole thing!

It was SO good!

Last week, while I was waiting at the pharmacy, not once but twice for medication, I once again parked myself in the magazine aisle, and started perusing all the new Summer editions.

I don't know why, when I think of lemons, I think only of Spring, because I know for a fact I drink my weight in Lemonade here in the Summertime!

There was this recipe for Lemon crème brulee tart, with Sunflowers and a pretty tablescape, that immediately transported me to a back yard patio, watching the sun set, enjoying a glass of my favorite refreshing beverage, and feel the gentle night breeze, with the heavy, scent of jasmine blossoms all around me!

The first time I had crème brulee was at the resort in California I worked at.

I remember the crunch of the carmalized sugar, as I sunk

my spoon into the heavenly pot of crème.

It was divine.

I couldn't help but imagine how much better it would be with lemon!

This was without a doubt one of the easiest recipes I have made so far.

I've made home made crusts before,

and the whole chilling the dough before, and then rolling it out is so very time consuming!

I don't have time for that right now, I have three children on Summer vacation.

So, it's a simple shortbread, press in the bottom of a Springform pan, crust recipe,

and the filling is no cook, just bake for 30 minutes!

Win-Win situation!

 Plus, my children loved watching their father with a blow torch! =)

The first bite, reminded me of that Meringue pie my husband brought home for me

so long ago....

except this time, it was much more creamier,

and I thought it would be nice to share with my family (and you)!

Lemon Crème Brulee Tart (adapted from Epicurious)

For the crust:

1 cup all purpose flour

1 cup of butter (2 sticks) of chilled, unsalted butter, cut into cubes

1 egg yolk (slightly beaten)

1 Tbls. sugar

1/2 tsp. of salt

1/2 tsp. of pure vanilla extract

For the lemon pie filling:

3/4 cup plus 2 Tbls. sugar

3/4 cup whipping cream

4 large egg yolks

2 large eggs

1/2 cup lemon juice

1 Tbls. (packed) finely, grated lemon zest

Lemon slices for garnish



1. Preheat oven to 350F. In a medium mixing bowl, combine the flour, salt and sugar. Make a well in the middle of the flour, to add the egg yolk and vanilla. Cut in the butter, with pastry cutter, until coarse meal forms.
2. Press into the bottom of a 9-in spring form pan. Bake for 10 minutes. Set aside to cool.
3. In another medium mixing bowl, combine the 3/4 cup sugar, whipping cream, eggs, yolks, lemon juice and zest. Pour into cooled crust.
4. Bake for 30 minutes, until filling is slightly puffed at edges and set in center. You can cool it completely, or I like mine slightly warm.
5. With the remaining 2 Tbls. sugar, sprinkle on the top of pie. If using your broiler, broil tart until the sugar melts and caramelizes, turning the tart for even browning, about 2 minutes. 
6. Garnish with lemon slices.

As always, I saved a slice for you!

Have a beautiful day!
Until next time!
xo, Christine

Here are a couple more Lemon recipes for you to try!

Lemon Tassies

Blueberry Lemon cupcakes

Lemon Macarons

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