Hello, dessert lovers! If you’re a fan of luscious, creamy lemon desserts with a delightful twist, you’ve come to the right place. Today, we’re introducing a delightful recipe for Lemon Cream Brûlée Bars that will elevate your dessert game to the next level. Imagine the smooth, tart flavor of lemon custard, combined with a crisp, caramelized sugar topping—this dessert is sure to impress at your next gathering. Whether you’re hosting a party or simply looking for a sweet treat, these Velvety Lemon Cream Brûlée Bars will quickly become your go-to dessert.
Introduction
Lemon-flavored desserts have long held a special place in various cultures, celebrated for their refreshing, tangy flavors. These Lemon Cream Brûlée Bars offer a contemporary twist on the classic crème brûlée. Combining the bright zest of lemons with the rich, creamy texture of a custard filling, topped with that iconic caramelized sugar crust, these bars are perfect for any occasion.
The Lemon Cream Brûlée Bars are an easy-to-make dessert that delivers maximum flavor with minimal effort. This recipe is particularly appealing to fans of traditional crème brûlée who are looking for a handheld, shareable version of their favorite dessert. The smooth and velvety texture paired with the crunchy brûlée top makes these bars irresistible, leaving you craving more after every bite.
Ingredients for Lemon Cream Brûlée Bars
To make these delicious Lemon Cream Brûlée Bars, you’ll need the following ingredients. Feel free to make substitutions to cater to dietary needs or preferences:
Crust Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
Lemon Cream Filling Ingredients:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice (from about 3-4 lemons)
- 1 tablespoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/4 cup heavy cream
Topping:
- Granulated sugar (for caramelizing and creating the brûlée effect)
- 2 tablespoons powdered sugar (for dusting)
How to Make Lemon Cream Brûlée Bars – Step by Step
Let’s dive into how to make these Velvety Lemon Cream Brûlée Bars. Follow these simple steps to achieve that perfect balance of creamy, tart filling and crunchy caramel topping:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, ensuring it hangs over the sides for easy removal later.
Step 2: Prepare the Crust
In a medium-sized bowl, combine 1 cup of flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add in the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking pan, forming a firm base. Bake the crust for 15-18 minutes or until it turns lightly golden brown. Remove it from the oven and set it aside to cool.
Step 3: Make the Lemon Filling
While the crust is baking, prepare the filling. In a large mixing bowl, whisk together 4 eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, 2/3 cup fresh lemon juice, 1 tablespoon lemon zest, 1/4 teaspoon vanilla extract, and 1/4 cup heavy cream. Whisk until smooth and fully combined.
Step 4: Assemble and Bake
Pour the lemon mixture over the pre-baked crust. Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and no longer jiggly in the center.
Step 5: Let It Cool
Once the bars are fully baked, remove them from the oven and allow them to cool completely in the pan. Once cooled, transfer the bars to the refrigerator to chill for at least 1-2 hours.
Step 6: Create the Brûlée Topping
Before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled lemon bars. Use a kitchen torch to caramelize the sugar until golden and crisp. This step gives the bars that signature crème brûlée topping that’s sweet, crunchy, and delicious.
Step 7: Final Touch
Dust with a light sprinkle of powdered sugar for an elegant finish. Cut into bars and serve!
Helpful Tips for Lemon Cream Brûlée Bars
Here are some helpful tips to ensure your Lemon Cream Brûlée Bars turn out perfect every time:
- Use Fresh Lemons: Freshly squeezed lemon juice provides the best flavor. Store-bought lemon juice often lacks the bright, zesty taste you want for this dessert.
- Chill Before Brûlée: Ensure the bars are completely chilled before caramelizing the sugar. This helps the custard hold its shape and prevents it from becoming runny.
- Use a Torch for the Topping: While you can use the broiler to caramelize the sugar, a kitchen torch offers more control and ensures the sugar caramelizes evenly without heating the filling too much.
- Alternative Topping: If you don’t have a kitchen torch, use a preheated broiler, watching carefully so the sugar caramelizes but doesn’t burn.
Cooking Tips for the Best Lemon Cream Brûlée Bars
For the best results when making Lemon Cream Brûlée Bars, follow these expert cooking tips:
- Precision in Baking Time: When baking the lemon filling, be sure not to overbake it. The filling should be just set—overbaking can lead to a rubbery texture.
- Zesting Tip: When zesting lemons, be sure only to remove the bright yellow outer layer. Avoid the white pith underneath, as it can add bitterness to your bars.
- Perfect Brûlée Layer: To achieve that flawless brûlée topping, sprinkle the sugar evenly and ensure the entire surface is coated before torching. Too much sugar can result in a thick, hard layer.
Serving Suggestions for Lemon Cream Brûlée Bars
These Lemon Cream Brûlée Bars are incredibly versatile and pair beautifully with a variety of complementary dishes. Here are some ideas to elevate your serving experience:
- Afternoon Tea Delight: Serve these bars with a hot cup of Earl Grey tea or herbal chamomile for an afternoon treat.
- Elegant Dessert Option: These bars make an elegant addition to any dessert table. Pair them with fresh berries and a dollop of whipped cream for a fancy touch.
- Refreshing Beverages: A light sparkling wine or a cold glass of lemonade would be the perfect beverage to complement the tart lemon flavor of the bars.
Nutritional Information
These Lemon Cream Brûlée Bars offer a balance of indulgent flavors and creamy textures, and here’s the nutritional breakdown:
- Calories: 250 kcal per bar
- Fat: 12g
- Carbohydrates: 35g
- Protein: 4g
- Sugars: 25g
- Vitamin C: 12% of the daily value
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Sugar: 25g
- Fiber: 1g
- Protein: 4g
- Vitamin C: 12%
- Calcium: 3%
- Iron: 6%
Storage and Leftovers for Lemon Cream Brûlée Bars
To keep your Lemon Cream Brûlée Bars fresh:
- Refrigerator Storage: Store the bars in an airtight container in the refrigerator for up to 3 days. The caramelized sugar topping may soften over time, so if possible, brûlée the sugar right before serving.
- Freezer Option: These bars can be frozen without the brûlée topping. Wrap them tightly in plastic wrap and store them in a freezer-safe container for up to 1 month. Thaw them in the refrigerator overnight before serving.
- Reheating Tip: If you have leftover bars and want to re-caramelize the topping, lightly sprinkle fresh sugar and use a kitchen torch to brûlée again.
Frequently Asked Questions (FAQs) for Lemon Cream Brûlée Bars
- Can I use bottled lemon juice instead of fresh lemon juice?
While you can use bottled lemon juice, fresh lemons are recommended for the best flavor and zest. - Can I make these bars in advance?
Yes! Prepare the bars a day ahead, refrigerate them, and brûlée the sugar topping right before serving. - How do I get an even brûlée topping?
For the best results, sprinkle a thin, even layer of sugar and use a kitchen torch to caramelize it slowly, moving the torch in circles for even browning. - Can I use a different type of citrus?
Absolutely! These bars are delicious with lime, orange, or even grapefruit juice for a different twist.
Related Recipes for Lemon Dessert Lovers
Here are two similar recipes you’ll love if you enjoyed these Lemon Cream Brûlée Bars:
Conclusion
These Velvety Lemon Cream Brûlée Bars are a delightful combination of tangy lemon and rich custard, topped with a crunchy caramel layer that’s sure to impress. Whether you’re serving them at a family gathering or treating yourself to a midweek indulgence, these bars are a crowd-pleaser.
Give this recipe a try, and let us know how it turned out! We’d love to hear about any personal variations or creative twists you added. Don’t forget to share your feedback, and feel free to tag us in your delicious creations! Happy baking!
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Lemon Cream Brûlée Bars with Crisp Caramel Topping
Description
Hello, dessert lovers! If you’re a fan of luscious, creamy lemon desserts with a delightful twist, you’ve come to the right place. Today, we’re introducing a delightful recipe for Lemon Cream Brûlée Bars that will elevate your dessert game to the next level. Imagine the smooth, tart flavor of lemon custard, combined with a crisp, caramelized sugar topping—this dessert is sure to impress at your next gathering. Whether you’re hosting a party or simply looking for a sweet treat, these Velvety Lemon Cream Brûlée Bars will quickly become your go-to dessert.
Ingredients
Crust Ingredients:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1/4 teaspoon salt
Lemon Cream Filling Ingredients:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 2/3 cup fresh lemon juice (from about 3–4 lemons)
- 1 tablespoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/4 cup heavy cream
Topping:
- Granulated sugar (for caramelizing and creating the brûlée effect)
- 2 tablespoons powdered sugar (for dusting)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, ensuring it hangs over the sides for easy removal later.
Step 2: Prepare the Crust
In a medium-sized bowl, combine 1 cup of flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add in the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking pan, forming a firm base. Bake the crust for 15-18 minutes or until it turns lightly golden brown. Remove it from the oven and set it aside to cool.
Step 3: Make the Lemon Filling
While the crust is baking, prepare the filling. In a large mixing bowl, whisk together 4 eggs, 1 1/2 cups granulated sugar, 1/4 cup flour, 2/3 cup fresh lemon juice, 1 tablespoon lemon zest, 1/4 teaspoon vanilla extract, and 1/4 cup heavy cream. Whisk until smooth and fully combined.
Step 4: Assemble and Bake
Pour the lemon mixture over the pre-baked crust. Return the pan to the oven and bake for 25-30 minutes, or until the filling is set and no longer jiggly in the center.
Step 5: Let It Cool
Once the bars are fully baked, remove them from the oven and allow them to cool completely in the pan. Once cooled, transfer the bars to the refrigerator to chill for at least 1-2 hours.
Step 6: Create the Brûlée Topping
Before serving, sprinkle a thin, even layer of granulated sugar over the top of the chilled lemon bars. Use a kitchen torch to caramelize the sugar until golden and crisp. This step gives the bars that signature crème brûlée topping that’s sweet, crunchy, and delicious.
Step 7: Final Touch
Dust with a light sprinkle of powdered sugar for an elegant finish. Cut into bars and serve!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Lemons: Freshly squeezed lemon juice provides the best flavor. Store-bought lemon juice often lacks the bright, zesty taste you want for this dessert.
- Chill Before Brûlée: Ensure the bars are completely chilled before caramelizing the sugar. This helps the custard hold its shape and prevents it from becoming runny.
- Use a Torch for the Topping: While you can use the broiler to caramelize the sugar, a kitchen torch offers more control and ensures the sugar caramelizes evenly without heating the filling too much.
- Alternative Topping: If you don’t have a kitchen torch, use a preheated broiler, watching carefully so the sugar caramelizes but doesn’t burn.
