Disney Copycat Recipe: Meyer Lemon Crème Brulee Tarts
Debuted during Disneyland’s 60th Anniversary, this Meyer Lemon Crème Brûlée Tart from Blue Bayou Restaurant, features a tangy and creamy Meyer lemon crème brûlée in a crunchy sweet tart shell topped with blueberry compote and a sparkly silver chocolate diamond.
Servings Prep Time
8Tarts 20Minutes
Cook Time
Servings Prep Time
8Tarts 20Minutes
Cook Time
Meyer Lemon Creme Brulee
Blueberry Compote
Meyer Lemon Creme Brulee
  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 thick and pale in color.
  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 and refrigerate for 2-4 hours, until custard is fully cooled.
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.
Assembling The Tarts
  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.
How To Serve
  1. Top each tart with 1 to 2 tablespoons of blueberry compote.
  2. Garnish with fresh mint.