Lemon Brûlée Tarts

Lemon Brûlée Tarts

Looking for a mouth-watering dessert? Then check out these lemon tarts topped with caramelized sugar and candied lemon slices – a delicious treat.

Prep Time



Total Time






cup Gold Medal® all-purpose flour
cup butter, softened
tablespoons powdered sugar
package (8 oz) cream cheese, softened
cup powdered sugar
tablespoons lemon juice
teaspoon vanilla
Candied Lemon Slices
lemon, cut into 8 thin slices, seeds removed
cup granulated sugar
cup water
tablespoons demerara (raw) sugar
  1. Heat oven to 350°F. Spray 8 (4-oz) individual baking dishes (ramekins) with cooking spray; place on 15x10x1-inch pan or on cookie sheet with sides. In medium bowl, beat all crust ingredients with electric mixer on medium speed until mixture resembles fine crumbs. Press 1 tablespoon mixture in bottom and 1/2-inch up sides of each ramekin. Bake 10 minutes.
  2. Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed until light and fluffy. Over each warm crust, gently spread 1/4 cup filling to edges. Bake 20 minutes or just until filling is set. Remove ramekins to cooling rack; cool 30 minutes.
  3. Meanwhile, make candied lemon slices. In 2-quart saucepan, heat 2 inches water to boiling; place lemon slices in water. Boil 1 minute; immediately remove lemon slices and place in bowl filled with ice water. Let stand 1 minute; drain.
  4. In 8-inch skillet, heat 1 cup granulated sugar and 1 cup water to simmering over medium heat; place lemon slices in single layer on syrup mixture. Simmer (do not boil) about 45 minutes or until white part of peel is translucent. On cookie sheet lined with cooking parchment paper, place lemon slices; let stand 20 minutes or until cool. Cut lemon slices in half.
  5. Sprinkle 1 tablespoon demerara sugar over tops of each tart. Holding kitchen torch 3 to 4 inches from tart, caramelize sugar on each tart by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Immediately top each tart with two candied lemon slice halves.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you don’t have a kitchen torch, you can caramelize the demerara sugar using the broiler. After sprinkling tops of tarts with demerara sugar, place ramekins on 15x10x1-inch pan or cookie sheet with sides. Broil with tops 4 to 6 inches from heat 5 to 6 minutes or until sugar is melted and forms a glaze.
Do not use glass custard cups or glass pie plates; they cannot withstand the heat from the kitchen torch or broiler and may break.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 150),
  • Total Fat 16g
    • (Saturated Fat 9g,
    • Trans Fat 1/2g),
  • Cholesterol 75mg;
  • Sodium 140mg;
  • Total Carbohydrate 77g
    • (Dietary Fiber 0g,
    • Sugars 69g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.