For the Diamond Celebration, new foods have been added throughout the Disneyland Resort. One of the most delicious additions is the Meyer Lemon Crème Brûlée Tart that has been added to the menu at the Blue Bayou. It is the perfect combination lemon and sweet and a perfect dessert for a warm summer day. It, and all of the special foods added to the menus at the Disneyland Resort, will be available throughout the 18-month Diamond Celebration. (Click here to learn about some of the other special food items. Click here to learn about Walt Disney’s chili being served at Carnation Cafe for the celebration and how you can make it at home.) If you can’t make it to the Blue Bayou during the celebration, or just want to create some Disneyland magic at home, here is the official recipe just for our readers and a video tutorial with Disneyland Chef Caine on how to make the tart. The video has some special tips not mentioned in the recipe below, so be sure to watch it!
Disneyland Diamond Celebration Meyer Lemon Crème Brûlée Tart Recipe
Meyer Lemon Crème Brûlée
7 egg yolks
1/3 cup sugar
2 1/2 cups heavy cream
1/3 cup fresh Meyer lemon juice (from 1 1/2 Meyer lemons)
1 tablespoon fresh lime juice
1/2 cup blueberry pie filling
1/2 cup fresh blueberries
1 tablespoon fresh lime juice
8 pre-made 3-inch pie shells
1/2 cup raw sugar
8 Fresh mint leaves
For Meyer lemon crème brûlée:
1. Preheat oven to 350°F.
2. Place heavy cream in a medium saucepan. Warm slowly over medium heat, for 5 minutes, until foam begins form around the edge.
3. In a large bowl, whisk together egg yolks and sugar until mixture is pale and thick.
4. Slowly pour half of the heavy cream into the eggs, whisking constantly.
5. Pour the egg mixture into the saucepan of cream. Whisk to combine. Remove from heat.
6. Place Meyer lemon and lime juice in a small saucepan. Cook over medium-high heat, for 1-2 minutes, removing from heat just before juices boil.
7. Add juices to heavy cream mixture. Stir to combine.
8. Pour mixture into round 8-inch pan. Cover with foil. Place the 8-inch pan into a 9×13 inch pan. Fill larger pan 1/2 way with hot water.
9. Bake for 35-45 minutes, until custard is set, but still moves slightly in the center.
10. Remove foil and cool at room temperature for 15 minutes. Cover with plastic wrap and refrigerate for 2-4 hours, until custard is fully cooled.
For blueberry compote:
1. Place blueberry pie filling in a medium bowl.
2. Stir in fresh lime juice.
3. Carefully fold in fresh blueberries.
4. Refrigerate until ready to use.
1. Run a spoon along the top of the cooled custard, removing the thin layer of fat from the top.
2. Evenly divide custard among 8 pie shells. Level with a knife.
3. Sprinkle 1 tablespoon of raw sugar on each tart.
4. Using a torch, carefully melt the sugar until golden brown, being careful not to burn the sides of the tart.
5. Let cool 3 minutes, until sugar hardens.
1. Top each tart with 1 to 2 tablespoons of blueberry compote.
2. Garnish with fresh mint.