4 ounces sugar

1 tablespoon grated lemon zest

4 large eggs

6 ounces freshly squeezed lemon juice

8 ounces heavy cream

6 ounces blackberries

2 tablespoons Turbinado sugar


Preheat the oven to 350˚F. In a mixer fitted with a paddle attachment, mix the sugar and lemon zest on low until very fragrant. Add the eggs, then the lemon juice, and then the cream, mixing on low for several seconds after each addition until just combined. Strain through a fine mesh sieve. Skim off any foam from the surface. Divide the blackberries among 6 ramekins. Divide the lemon mixture among the ramekins and place them into a roasting pan. Add enough hot water to the roasting pan to come half way up the sides of the ramekins and bake for 23 to 25 minutes, or until just set. Remove from the water bath and let cool to room temperature. Refrigerate for 3 to 4 hours, or until firm.


Top 1 crème brûlée with 1 teaspoon of the Turbinado sugar and swirl to coat. Caramelize the sugar with a culinary torch. Finish the remaining crème brûlées with the remaining Turbinado sugar in the same manner. Serve immediately.


Serves 6. These custards are super puckery and not for the faint of tart—ideal for serious lemon lovers. Avoid whipping air into the eggs as they are being incorporated into the sugar mixture. You can tell that the crème brûlées are done when they jiggle like gelatin. If you don’t have a culinary torch, you can caramelize the sugar topping under a preheated broiler. These crème brûlées may be baked up to a day in advance and kept covered with plastic wrap in the refrigerator. Add Turbinado sugar and caramelize just before serving.