Meyer Lemon Pots de Crème with Raspberry Sauce Recipe
A luscious and creamy Meyer Lemon Pots de Crème paired with a vibrant raspberry sauce. This elegant French custard dessert is infused with the floral sweetness of Meyer lemons and baked gently in a water bath for a silky texture. Topped with fresh raspberry sauce and optional whipped cream, it’s a perfect treat for special occasions or a delightful everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Meyer Lemon Pots de Crème:
- 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
For the Raspberry Sauce:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Warm the Cream and Milk: In a small saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium-low until the sugar dissolves and small bubbles form around the edges. Be careful not to boil the mixture.
- Temper the Egg Yolks: In a mixing bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks while whisking constantly to prevent the eggs from scrambling.
- Add Meyer Lemon Zest and Juice: Stir in the Meyer lemon zest and juice until fully combined to infuse the custard with bright citrus flavor.
- Strain and Pour into Ramekins: Strain the mixture through a fine mesh strainer to remove any lumps or zest bits. Divide the smooth custard evenly into ramekins.
- Bake in a Water Bath: 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 but still slightly jiggly in the center.
- Make the Raspberry Sauce: Blend the raspberries, sugar, lemon juice, and water until smooth. Strain the mixture to remove seeds, creating a silky sauce.
- Chill, Assemble, and Serve: Allow the pots de crème to cool to room temperature, then refrigerate for at least 2 hours to fully set. Before serving, top with the raspberry sauce, optional whipped cream, and garnish with lemon zest and a fresh raspberry.
Notes
- Go slow when tempering the eggs to avoid scrambling.
- Strain the custard for a silky smooth texture.
- Bake in a water bath to ensure even cooking and prevent cracking.
- Chill thoroughly for the best texture and flavor.
- If Meyer lemons aren’t available, use regular lemons with a teaspoon of orange juice.
- For a dairy-free version, substitute coconut cream and almond milk.
- The pots de crème can be made 1-2 days ahead and stored in the fridge.
- Store raspberry sauce separately for up to a week refrigerated.
- Serve chilled and add whipped cream for added richness.
Keywords: Meyer lemon pots de crème, lemon custard, raspberry sauce, French dessert, creamy lemon dessert, baked custard, citrus dessert
