Lemon Pot de Crème

This Lemon Pot de Crème dessert is super easy to make. Trust me it’s well worth the effort to make this yummy dessert.

Lemon Pot de Crème

I love this Lemon Pot de Crème recipe. If you don’t know what Pot de Crème is, you can read more about it here Wiki – Pot de Creme.

This is one of the easiest desserts you can make. Yes, it does need to chill in the freezer for several hours but it’s well worth the wait.

Lemon Pot de Crème

I’ve included a topping recipe below but you can easily use the Whipped Cream variety that comes in a can.

But if you do use the topping I’ve included, please remember that it contains alcohol (see Chef’s note below for more information). I’ve had this Lemon Pot de Crème both ways and the star of the show is the Lemon Cream.

Lemon Pot de Crème
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Alcohol Warning

Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.

The consistency of this delicious Lemon Pot de Crème dessert is similar to a custard but still light & fluffy at the same time. This lemon cream almost melts in your mouth!

When I get bored with this recipe, I am going to make the chocolate version of this fabulous dessert. If this is not the type of dessert you are interested in, make sure you check out my collection of sweet tooth recipes.

Lemon Pot de Crème

You will need the following ingredients to make this lemon pot de crème recipe (see recipe card for quantities): Heavy Whipping Cream, Lemon Juice, White Sugar, Lemon Zest, Brandy and Lemon Zest.

  1. In a medium bowl, dissolve sugar in cream. Add lemon juice and zest. Mix well but don’t beat. The mixture will gradually thicken.
  2. Place the lemon cream in six individual dessert dishes, like a small ramekin.
  3. Place ramekins in the freezer for at least 2 hours before serving. The lemon cream should be hard to the touch.
  4. To serve, put a dollop of the topping or whipped cream. Let stand at room temperature for a few minutes before serving.

Printable Recipe Card

Lemon Pot de Crème

Lemon Pot de Crème

This Lemon Pot de Crème dessert is super easy to make. Trust me it's well worth the effort to make this yummy dessert.
4.15 from 7 votes
Prep Time15 minutes
Cook Time2 hours
Cooling Time 2 hours
Total Time2 hours 15 minutes
Course Dessert
Cuisine French
Servings 6 People
Calories 550 kcal

Equipment

  • Bowl for Mixing

Ingredients
 

Lemon Cream Ingredients
  • 1 Pint Heavy Whipping Cream
  • 3 Tbsp Fresh Lemon Juice
  • 1 Cup White Sugar
  • 2 Tsp Lemon Zest
Topping Ingredients
  • ½ Pint Heavy Whipping Cream, Whipped
  • 2 Tbsp Brandy
  • Lemon Zest , for garnish

Instructions
 

  • In a medium bowl, dissolve sugar in cream. Add lemon juice and zest. Mix well but don’t beat. Mixture will gradually thicken. 
  • Place the lemon cream in six individual dessert dishes, like a small ramekin. 
  • Place ramekin’s in freezer for at least 2 hours before serving. The lemon cream should but hard to the touch. 
  • To serve, put a dollop of the topping or whipped cream. Let stand at room temperature for a few minutes before serving.

Notes

→ Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.

Nutrition

Calories: 550kcalCarbohydrates: 37gProtein: 2gFat: 43gSaturated Fat: 27gCholesterol: 162mgSodium: 45mgPotassium: 96mgSugar: 33gVitamin A: 1740IUVitamin C: 4.5mgCalcium: 77mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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4.15 from 7 votes (6 ratings without comment)

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One Comment

  1. Sharon says:

    I made this recipe for a dinner party. I made it the day before and I can’t believe how easy it was to make. I did not use the brandy and it still came out perfect. I kept it in the freezer until about fifteen minutes before I wanted to serve it then I added the whipped cream just before serving. It was delicious and everyone raves about it. I will definitely make it again and maybe even try it with orange instead of lemon. A real keeper for sure.