Oh, this one is special! Meyer Lemon Pots de Crème is such a dreamy dessert—rich, silky, and tangy, with that perfect creamy texture.
Adding the raspberry sauce? Game changer. The bright, sweet-tart raspberries balance the citrusy lemon custard like magic.
It’s a dessert that feels fancy but is surprisingly easy to pull together.
This recipe is great for dinner parties or a sweet treat for the family. Plus, the individual portions make it feel extra special. Let’s make something amazing!
What You’ll Need
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
Pro Tips
- Go slow when tempering the eggs: Add the warm cream to the egg yolks a little at a time, so they don’t scramble.
- Strain the custard: This step ensures your custard is silky smooth, with no lumps.
- Bake in a water bath: It keeps the custards from overcooking and ensures even baking.
- Let it cool completely: Pots de crème taste best when chilled for at least 2 hours to set properly.
- Use fresh Meyer lemons if possible: They’re sweeter and more floral than regular lemons, making all the difference here.
Tools You’ll Need
- Small saucepan
- Mixing bowl
- Whisk
- Fine mesh strainer
- Ramekins (4-6)
- Baking dish (large enough to fit ramekins)
- Aluminum foil
- Blender or food processor (for the raspberry sauce)
Substitutions and Variations
- No Meyer lemons? Use regular lemons, but add a teaspoon of orange juice to mimic the sweeter flavor.
- Dairy-free? Substitute coconut cream and almond milk for the cream and milk.
- Other berries: Swap raspberries for strawberries, blackberries, or even blueberries for the sauce.
- Sugar alternatives: Try honey or a sugar substitute like erythritol.
Make Ahead Tips
- The pots de crème can be made 1-2 days ahead. Just cover them tightly with plastic wrap and keep them in the fridge.
- The raspberry sauce can be made ahead, too—just store it in a jar in the fridge for up to a week.
How to Make Meyer Lemon Pots de Crème
1. 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. Do not boil.
2. Temper the Egg Yolks
In a mixing bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to avoid scrambling the eggs.
3. Add Meyer Lemon Zest and Juice
Stir in the Meyer lemon zest and juice until fully combined.
4. Strain and Pour into Ramekins
Strain the mixture through a fine mesh strainer to remove any lumps. Divide evenly into ramekins.
5. Bake in a Water Bath
Place ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Cover with foil and bake at 325°F (160°C) for 30-35 minutes, or until the custard is just set.
6. Make the Raspberry Sauce
Blend the raspberries, sugar, lemon juice, and water until smooth. Strain to remove seeds.
7. Chill, Assemble, and Serve
Let the pots de crème cool to room temperature, then chill in the fridge for at least 2 hours. Top with raspberry sauce, whipped cream, and garnish with lemon zest and a raspberry.
Tips for Leftovers and Storage
- Store pots de crème in the fridge, tightly covered, for up to 3 days.
- Keep the raspberry sauce in a separate container and spoon it on just before serving.
Conclusion
You’re going to love this Meyer Lemon Pots de Crème with Raspberry Sauce! It’s sweet, tart, creamy, and absolutely gorgeous to serve. Perfect for special occasions or just because you deserve a treat. Give it a try, and don’t forget to leave a comment letting me know how it went or if you have any questions. Happy cooking! 🍋❤️
