Lemon Crème Brûlée Recipe

Heat the Cream

In a saucepan, combine heavy cream and split vanilla bean. Heat over medium until just simmering.

Whisk Egg Yolks

In a bowl, whisk together egg yolks, granulated sugar, lemon zest, and lemon juice until smooth.

Combine Mixtures

Gradually add the hot cream to the egg mixture, whisking continuously to prevent curdling.

Strain and Pour

Strain the mixture through a fine-mesh sieve into ramekins and place them in a baking dish.

Bake

Pour hot water into the baking dish around the ramekins. Bake at 325°F (160°C) for 30-35 minutes or until set.

Cream Butter and Sugar

In a mixing bowl, cream together unsalted butter and powdered sugar until light and fluffy.

Mix Dry Ingredients

In another bowl, whisk together flour, salt, orange zest, and poppy seeds.

Combine Mixtures

Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.

Shape and Chill

Shape the dough into a log, wrap in plastic, and refrigerate for at least 1 hour.

Bake Cookies

Preheat the oven to 350°F (175°C). Slice the chilled dough into rounds and bake for 12-15 minutes until lightly golden.

Cool and Chill

Once baked, remove the ramekins from water and let cool. Refrigerate for at least 2 hours.

Caramelize Sugar

Before serving, sprinkle granulated sugar on top of each crème brûlée and use a kitchen torch to caramelize.