LEMON CREME BRULEE RECIPE

A straightforward and unpretentious creation that is so simple, so rich, so praised with a twist. Watch the video to learn the basic technique for making creme brulee. If you like to make traditional creme brulee, omit the grated lemon. | Video

3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup granulated white sugar
6 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon salt
4 tablespoon turbinado sugar such as Sugar in the Raw brand

1. Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan.
2. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups.
3. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
4. Set broiler rack so that custard tops will be 1-1/2 to 2 inches from heat and change oven setting to broil. Alternatively, have ready a blowtorch. Sprinkle turbinado sugar evenly over the creme brulee and heat under broiler until sugar is melted and caramelized.

MEYER LEMON POPPY SEED POUND CAKE RECIPE

You may omit the poppy seeds from the Lemon Poppy Seed Pound Cake recipe. The fresh light flavor of Meyer lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. If you cannot find Meyer lemon, use regular lemons. Meyer lemon is a citrus fruit, it has a sweeter, less acidic flavor than the common lemon at the grocery store, and a fragrant edible skin. Bake this refreshing, easy, Lemon Poppy Seed Pound Cake recipe today and share with your family and friends. Makes three 7-1/2 x 3-1/2 x 2-1/2-inch cakes or two 8-1/2 x 4-1/2 x 2-1/2-inch cakes.

Cake
4 Meyer lemons
2 3/4 cups all-purpose flour
1 1/2 cups granulated white sugar
1 1/2 teaspoons baking powder
3/4 cup creme fraiche or sour cream
6 large eggs
3 Tablespoons poppy seeds
11 tablespoons unsalted butter, melted
Vegetable-oil cooking spray

1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7 1/2-by-3 1/2-by-2 1/2-inch or two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray, and line bottoms and long sides with parchment paper.Place on a baking sheet; set aside.
2. Grate zest from lemons; set aside.
3. Sift flour, sugar, and baking powder into the bowl of a mixer fitted with the paddle attachment. Begin mixing on low speed, then add creme fraiche. Increase speed to medium, and beat in eggs, one at a time, beating to incorporate after each addition, scrape the side of the bowl after each addition, then beat in butter. Add the poppy seeds, and grated zest. Beat for about 30 seconds to combine. Transfer to prepared pans.
4. Bake for 25 minutes. Using a sharp knife, cut lengthwise the middle of each cake. Return to oven and bake until a cake tester or toothpick inserted in center comes out clean, 30 to 45 minutes more depending on the size of the pans. Transfer to a wire rack to cool for 30 minutes. Do not turn off oven.

Soaking Syrup
1-1/2 cups freshly squeezed Meyer lemon juice (from 4 to 8 lemons)
1-1/2 cups granulated white sugar

1. In a small saucepan, combine lemon juice and sugar, and bring to a boil. Reduce to a simmer, and cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat.
2. Unmold cakes, and transfer to a large baking dish. Pour soaking syrup over cakes, and very gently squeeze the cakes to help syrup absorb. Carefully turn cakes upside down in syrup, and squeeze a bit more. Transfer to a baking sheet lined with a wire rack, and place in oven for 5 minutes. Remove and let cool. Do not turn off oven.

Glaze
4 cups confectioners’ sugar
1/2 cup freshly squeezed Meyer lemon juice, about 2 to 4 lemons

1. In a small saucepan, combine confectioners' sugar and lemon juice. Heat over medium heat, stirring until sugar dissolves and forms a thick glaze, about 1 minute.
2. Pour over cakes, and return to oven for 30 seconds to set glaze. Cool on wire rack for 30 minutes before slicing.