Name: Meyer Lemon Pots de Crème with Raspberry Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: French
Ingredients: 1 cup heavy cream; 1/2 cup whole milk; 1/3 cup sugar; 4 large egg yolks; 1/4 cup fresh Meyer lemon juice (about 2 lemons); Zest of 1 Meyer lemon; 1 cup fresh or frozen raspberries; 1/4 cup sugar; 1 tablespoon lemon juice; 1 tablespoon water

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Introduction

Meyer Lemon Pots de Crème with Raspberry Sauce is a luscious, creamy custard dessert bursting with bright citrus flavor. The tartness of Meyer lemons pairs beautifully with a sweet, fresh raspberry sauce to create a perfect balance of flavors. This elegant treat is surprisingly simple to make and impressive to serve.

The image shows a group of small, creamy white panna cotta desserts with smooth, shiny textures and a slight jiggle. Each dessert has a deep red berry sauce dripping down the sides, creating thin, uneven streaks. On top of every panna cotta sits a bright red raspberry and thin, curly yellow lemon zest strips arranged around the fruit. The desserts are placed on a reflective gold surface, with a blurred white marbled texture in the background. The panna cottas have a clean, cylindrical shape with subtle rounded tops. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1/2 cup whole milk
1/3 cup sugar
4 large egg yolks
1/4 cup fresh Meyer lemon juice (about 2 lemons)
Zest of 1 Meyer lemon
1 cup fresh or frozen raspberries
1/4 cup sugar (for raspberry sauce)
1 tablespoon lemon juice (for raspberry sauce)
1 tablespoon water (for raspberry sauce)

Instructions

Step 1: In a small saucepan, combine the heavy cream, whole milk, and 1/3 cup sugar. Heat over medium-low until the sugar dissolves and small bubbles form around the edges. Avoid boiling.
Step 2: In a mixing bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent scrambling the eggs.
Step 3: Stir in the Meyer lemon zest and fresh lemon juice until fully combined.
Step 4: Strain the mixture through a fine mesh strainer into a clean bowl to remove any lumps. Divide evenly into ramekins.
Step 5: Place the ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Cover with aluminum foil and bake at 325°F (160°C) for 30–35 minutes, or until the custard is just set.
Step 6: Meanwhile, prepare the raspberry sauce. Blend raspberries, 1/4 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon water until smooth. Strain the sauce to remove seeds.
Step 7: Allow the pots de crème to cool to room temperature, then refrigerate for at least 2 hours to set. Serve chilled, topped with raspberry sauce, a dollop of whipped cream, and extra lemon zest or a fresh raspberry if desired.

Tips & Variations

Go slow when tempering the eggs by adding the warm cream gradually to avoid scrambling.
Strain the custard mixture to ensure a smooth, silky texture.
Baking in a water bath helps cook the custards evenly without overcooking.
If you don’t have Meyer lemons, use regular lemons plus a teaspoon of orange juice to mimic their sweetness.
For a dairy-free option, substitute coconut cream for heavy cream and almond milk for whole milk.
Try other berries like strawberries or blackberries in the sauce for a different twist.
Use honey or erythritol as sugar alternatives in both the custard and sauce.

Storage

Store the pots de crème covered tightly in the refrigerator for up to 3 days. Keep the raspberry sauce separate in an airtight container and add it just before serving. When ready to eat, you can enjoy the custards cold or let them sit at room temperature for a few minutes if preferred.

How to Serve

A small dessert with three main layers stands on a white marbled surface: the bottom layer is a thin golden base, the middle layer is creamy light yellow, and the top layer has a glossy dark red sauce that drips a little down the sides. On top, there is a fresh red raspberry and thin yellow lemon zest spirals. Several similar desserts appear blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the pots de crème can be made 1 to 2 days in advance. Simply cover tightly with plastic wrap and refrigerate until ready to serve.

How do I know when the custard is done baking?

The custard is done when it is just set but still slightly wobbly in the center. It will firm up more as it cools. Avoid overbaking to prevent curdling or cracking.