Lemon creme brulee for a great Mother’s Day dessert for two.

Lemon Creme Brûlée for two

Ahhh, the month of May. We get Mother’s Day, tulips, daffodils and Springtime all rolled into one month. It’s a good time to be a Mama. And to celebrate your own Mama!

You know your Mama best, but no matter what, I really think she’d love this lemon creme brûlée. It’s Springtime in a cute little ramekin, plus it’s so fancy. Your Mom deserves it!

If it were me, I would make a little picnic for you and Mama, and pack the chilled lemon creme brulee for dessert. Toss the culinary torch in the picnic basket, and torch them on-site. (The sugar crust softens as it stands–torch creme brûlée just before serving, always).

This is the torch I use. I love it because it’s tiny.


Mother’s Day and Lemon Creme Brulee:

Last year was my first Mother’s Day as a Mama, and it was everything I’d ever hoped for. I had a 2-week old infant who was nursing ’round the clock, but I snuck away to grocery shop alone. It was so glorious, even though I was only gone for 37 minutes.

The people at the market noticed I’d been missing for 2 weeks and welcomed me back, with my tired eyes and baggy Mom clothes. If I remember correctly, the check-out guy at Trader Joe’s even gave me free flowers.

Now that my sweet little babe is ONE, I’m looking forward to a more relaxed Mother’s Day this year. I want baby snuggles, lots of play time with my main girl, and I want to tickle her ribs until she has a laughing fit. It’s the best.

I love my girl.

But I also love lemon desserts. Especially mini lemon layer cakes.

Creme brûlée for two recipe by Dessert for Two

Plus, lemon cheesecake bars, and anything made with my microwave lemon curd. I wouldn’t mind waking up to a small batch of lemon scones, too!

But mostly this lemon creme brulee. Mostly. Fine, I’ll take all of the lemon desserts today!

Happy Mother’s Day, Mamas! <3

Yield: 2

Lemon Creme Brûlée

Lemon Creme Brûlée

Two ramekins of creme brulee.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 3 large egg yolks
  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar, plus 2 teaspoons
  • zest from 1 small lemon


  1. In a glass bowl, whisk together egg yolks, cream, 1/4 cup sugar and lemon zest.
  2. Pour into the ramekins. Place the ramekins in a 8 or 9" square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up about 1/2" on the sides of the ramekins.
  3. Bake at 300° for 40-50 minutes. The custards are done when only the middle is slightly jiggly.
  4. Cool the custards in the water bath, then cover them with plastic wrap before moving them to the fridge for at least 8 hours.
  5. When ready to caramelize the sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt the sugar with the torch until it is browned and hard. Serve immediately.


*Check out my WAYS TO USE LEFTOVER EGG WHITES section!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 446Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 438mgSodium: 128mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 13g

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