Easy Lemon Pots De Crème (Silky Make‑Ahead Lemon Custard Dessert)

 
If you’re looking for an elegant yet incredibly simple dessert, these Lemon Pots de Crème are pure sunshine in a spoon. Made with rich cream, fresh lemon peel and juice, and fragrant vanilla, they bake into the silkiest little custards — thick, creamy, and beautifully bright.
 A hidden spoonful of raspberry jam at the bottom adds a sweet surprise, and serving them ice‑cold with fresh raspberries makes every bite feel luxurious. They’re quick to prepare, need only a handful of ingredients, and chill to perfection in just a few hours, making them ideal for entertaining or a special treat any day of the week. 
If you love lemon desserts that are smooth, delicate, and not overly sweet, this classic French‑style custard will become a favorite.
 
Lemon Pots de Creme are a rich and elegant little dessert. They aresimple and delicious and just the right size for someone with a smaller appetite, and even for those with larger appetites. They are so rich that a little bit is all you really want!They are beautifully flavored rich little pots of a thick cream custard, flavored lightly and fragrant with the flavors of pure vanilla and tart lemon. I always add a dollop of jam to the bottom of each ramekin which adds a nice touch and is a bit of a surprise when you sink your spoon into that rich custard.I like to serve them with fresh raspberries . . .  their ruby redness goes so lovely with the rich yellow of the lemon custard . . .  and of course their fresh tart/sweet flavor adds another layer of complexity to the dish.Altogether they are very beautiful . . . the three . . .  the jam, that rich lemon vanilla creamy custard, the fresh berries.Easy to make and simple enough for every day, but also elegant enough to serve for a special occasion. These would make the perfect light dessert for Date night or for Mother's Day.
 
INGREDIENTSNEEDED TO MAKELEMON POTS DE CREME
There is nothing extraordinary here. Just simple ingredients put together in the most delicious way.
For the pots:

• 6 TBS raspberry preserves
• 2 cups (480ml) heavy cream
• 1/2 vanilla bean
• 6 egg yolks (You can freeze the whites for another time and use)
• the peel and juice of one lemon (reserve the juice)
• 1/2 cup (95g) caster sugar (fine granulated sugar)

To serve:

• fresh berries
• icing sugar to dust

 
NOTES ON INGREDIENTS

• Whisk the jam with a fork to loosen it. I love raspberry jam in these, but you can use any jam or conserve that you enjoy. Lemon curd is especially nice.
• Heavy cream is whipping cream or double cream in Europe.
• If you don't have a vanilla bean you can use pure vanilla extract (1 tsp) or vanilla paste (1/2 tsp)
• Freeze your egg whites individually in ice cube trays and then pop into a zip lock baggie ready to use at another time. Great for pavlovas or angel food cakes.
• If you don't have finely granulated sugar you can process regular granulated sugar in a food processor for about 30 seconds to make it.
• I grate the lemon zest using a fine micro-plane grater.  Wash the lemon really well first to remove any pesticides and insect debris. Dry well before zesting.

 
HOW TO MAKELEMON POTS DE CREME
These really are very simple to make. Follow the instructions and you will be rewarded with a delicious dessert that everyone will enjoy!

1. Pour the cream into a saucepan. Add the lemon peel. Scrape in any caviar from the vanilla bean and throw in the spent bean. Warm gently to a simmer, then let sit to infuse for 10 minutes. (Do not allow to boil.)
2. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready 6 ramekins or small soufflé dishes, and a roasting tin large enough to place them in with a bit of space between. (Each ramekin should hold at least 1/2 cup/4 fluid ounces of liquid, and be heat proof.)
3. Spoon 1 TBS of raspberry jam into the bottom of each ramekin. Place them into a large roasting tin. (You can use any flavor of jam you wish, even lemon curd, but raspberry jam is a favorite of mine.)
4. Beat the egg yolks with an electric whisk until they are light and lemony colored. Whisk in the sugar, 1 TBS of the lemon juice and a pinch of salt. (I use an electric hand whisk/mixer.)
5. Strain the cream into a clean bowl and then slowly whisk it into the egg/sugar mixture, taking care to temper it with a bit of the warm cream first so that you don't end up with scrambled eggs. (This is really important. The heat from the cream can scramble the eggs if you are not careful and your dessert will be ruined.) Make sure all are whisked well together. Boil the kettle.
6. Pour the egg custard into a large measuring jug and then divide the custard between the prepared ramekins, carefully pouring it over top of the jam, taking as much care as possible not to mix the two together. (A measuring jug with a spout for pouring makes this step so much easier and less messy.)
7. Pour boiling water into the roasting tin to come up halfway up the sides of the ramekins. Cover the tin tightly with foil and then bake in the preheated oven for 20 to 25 minutes, until lightly set. (There should still be a slight wobble in the center of the custard in each ramekin.)
8. Remove from the pan and let them sit for half an hour before placing them into the refrigerator to chill for at least 2 hours, or overnight.
9. When ready to serve top each with a few raspberries and a light dusting of icing sugar. Enjoy!

 
HINTS AND TIPS FOR RECIPE SUCCESS

• Read the recipe thoroughly several times before beginning to help familiarize you with any ingredients or equipment needed.
• Assemble everything you need before you begin. This can help to prevent you from forgetting anything and will help the prep/cooking process to go much smoother and more quickly.
• Measure everything accurately.
• Don't let the cream boil.
• Use a fine meshed sieve to strain out any solids from the custard.
• Do NOT skip the water bath. This is integral to the success of the recipe.
• Chill them for at least two hours so that they are properly chilled and set up.

 

FREQUENTLY ASKED QUESTIONS

CAN THESE BE MADE AHEAD OF TIME?
Yes — in fact, you should. These little custards need several hours in the refrigerator to chill and fully set, so making them earlier in the day (or even the night before) works perfectly. 
DO I REALLY NEED TO BAKE THESE IN A WATER BATH?
Yes. The gentle, even heat of a water bath keeps the custard silky and prevents curdling. The recipe specifically calls for pouring boiling water halfway up the ramekins before baking. 
WHAT GIVES THE CUSTARD ITS LEMON FLAVOR?
The cream is infused with lemon peel, and the custard mixture includes fresh lemon juice, giving it a bright, tart flavor that balances the richness beautifully


WHY IS THERE RASPBERRY JAM AT THE BOTTOM?
This is my signature touch! You add 1 tablespoon of raspberry preserves to each ramekin because it pairs beautifully with the lemon and adds a sweet, fruity surprise at the bottom.
HOW WILL I KNOW WHEN THE CUSTARDS ARE DONE?
They should be lightly set after 20–25 minutes in the oven — still with a gentle wobble in the center.
CAN I USE VANILLA EXTRACT INSTEAD OF A VANILLA BEAN?
The recipe uses a vanilla bean, scraped and infused into the cream, but you could substitute extract if needed. The bean adds a deeper, more fragrant flavor.
CAN I DOUBLE THE RECIPE?
Yes — just be sure to use a larger roasting pan for the water bath and keep an eye on the baking time. The custards should still be just set.
HOW LONG WILL THESE KEEP?
They’re best eaten within 24–48 hours, as the custard is freshest and the flavors most vibrant shortly after chilling.
 
A FEW MORE SIMPLE,YET ELEGANTDESSERTS TO ENJOY
Here are a few more elegant and simple desserts for you to enjoy. Easy enough for every day and at the same time elegant enough for entertaining.
RUFFLED MILK PIE - This is one of those bakes that looks like it came straight from a patisserie window, yet it’s secretly so simple to make. Delicate sheets of filo are brushed with butter, pleated into soft ruffles, and baked until lightly golden and crisp — creating the most beautiful, crinkled base for the custard to come. Once the pastry is crisp, you pour over a warm, silky mixture of milk, eggs, sugar, vanilla paste, and a whisper of cinnamon, letting it seep into all those folds before baking again until just set. The result is pure magic: crunchy filo edges, tender custard beneath, and flecks of vanilla and cinnamon throughout.

CREAMY LEMON MOUSSE - This Creamy Lemon Mousse is one of those rare desserts that feels luxurious but takes almost no effort at all. With just three simple ingredients and five minutes of prep, you end up with something beautifully light, silky, and bursting with bright lemon flavor. Softly whipped cream is gently folded with lush lemon curd to create a mousse that’s rich yet airy — the kind of texture that melts on the tongue and makes people close their eyes for a moment of pure bliss. It’s sweet, a little tart, and perfectly balanced. Serve it chilled in pretty glasses and top with fresh berries for a pop of color and freshness — raspberries are especially lovely.
 
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 éYield: Serves 6Author: Marie RaynerPrintWith ImageWithout Image

Lemon Pots de Creme

Prep time: 13 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 38 M

Simple and yet so elegant. I like to serve them ice cold with a few berries scattered over top. 

Ingredients

For the pots:

• 6 TBS raspberry preserves
• 2 cups (480ml) heavy cream
• 1/2 vanilla bean
• 6 egg yolks (You can freeze the whites for another time and use)
• the peel and juice of one lemon (reserve the juice)
• 1/2 cup (95g) caster sugar (fine granulated sugar)

To serve:

• fresh berries
• icing sugar to dust

Instructions

1. Pour the cream into a saucepan. Add the lemon peel. Scrape in any caviar from the vanilla bean and throw in the spent bean. Warm gently to a simmer, then let sit to infuse for 10 minutes.
2. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready 6 ramekins or small soufflé dishes, and a roasting tin large enough to place them in with a bit of space between.
3. Spoon 1 TBS of raspberry jam into the bottom of each ramekin. Place them into a large roasting tin.
4. Beat the egg yolks with an electric whisk until they are light and lemony colored. Whisk in the sugar, 1 TBS of the lemon juice and a pinch of salt.
5. Strain the cream into a clean bowl and then slowly whisk it into the egg/sugar mixture, taking care to temper it with a bit of the warm cream first so that you don't end up with scrambled eggs. Make sure all are whisked well together. Boil the kettle.
6. Pour the egg custard into a large measuring jug and then divide the custard between the prepared ramekins, carefully pouring it over top of the jam, taking as much care as possible not to mix the two together.
7. Pour boiling water into the roasting tin to come up halfway up the sides of the ramekins. Cover the tin tightly with foil and then bake in the preheated oven for 20 to 25 minutes, until lightly set.
8. Remove from the pan and let them sit for half an hour before placing them into the refrigerator to chill for at least 2 hours, or overnight.
9. When ready to serve top each with a few raspberries and a light dusting of icing sugar. Enjoy!

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