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.
My Latest Videos
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.
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.
Gather your Ingredients
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.
How to Make Lemon Pot de Crème
- In a medium bowl, dissolve sugar in cream. Add lemon juice and zest. Mix well but don’t beat. The mixture will gradually thicken.
- Place the lemon cream in six individual dessert dishes, like a small ramekin.
- Place ramekins in the freezer for at least 2 hours before serving. The lemon cream should be 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.
More Recipe Ideas
Lemon Pot de Crème
↑ Click stars to rate
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
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.