This Meyer Lemon Flan recipe is as smooth as velvet. With the fresh flavor of lemon in every rich and creamy bite, this is the perfect dessert to finish any meal.
Inspiration
When I create new recipes, it’s often with my mom in mind. It’s not a conscious decision, it just happens that way. Many of my ideas stem from her cooking, but many are also from things I remember her saying about food. Let’s not forget how she always ordered “double the onions.”
Outside of chocolate, which was her strong number one, my mom loved flan and lemon desserts. Enter: Meyer Lemon Flan Recipe.
Meyer lemons are in season approx. late December-March! (If you can't get them where you live, regular lemons will work too.)
Before I share my recipe I have to tell you exactly how my mom would order flan in a restaurant. Exactly.
My mom: “I would like the flan, but I have a question first.”
Waiter/waitress: With hesitation, “okay . . .”
My mom: “Is it smooth?”
Waiter/waitress: “Well . . . I think it’s smooth.”
My mom: “I mean like velvet smooth?
Waiter/waitress: Looking nervous and maybe a little annoyed: “I believe it’s quite smooth.”
My mom: “If it’s at all like sand on the beach, I don’t want it. I understand if it is, but I only want it if it’s as smooth as velvet.”
I think nine times out of ten, she was pleased.
What is flan?
- Flan, also called Crème Caramel, is a custard dessert with a layer of caramel sauce on top.
- Flan is found in recipes as far back as ancient Rome. The Romans had an abundance of eggs, and consulting the Greeks' knowledge of of cooking, they developed new recipes, one of which was a custard-like, savory concoction known as flan.
- This made its way to Spain where it became a sweet custard generally made with caramelized sugar.
- It’s thought that Columbus bought the richness of flan to America, and now almost all of Central and South America love flan, and it has become especially popular in Mexico where it’s made in almost every kitchen.
How are Flan and Crème Brûlée different?
- Crème brûlée is also custard, but instead of the thin caramel layer, sugar is hardened on the top surface to form a crust.
The below photos will help you when you're making this recipe.
Top: sugar and sugar after it has cooked for about 7 minutes | Bottom: cooked sugar poured into cake pan
I absolutely love this Meyer Lemon Flan, and I hope you enjoy it as much as I do!
The texture is indeed as smooth as velvet, and I know my mom would have loved it.
More of my Favorite Lemon Desserts
- Meyer Lemon Cake with Olive Oil {Gluten-Free Recipe}
- Vanilla Meyer Lemon Hot Milk Cake
- Meyer Lemon Crinkle Cookies
- Lemon Blueberry Cookies
- Lemon Bars with Coconut Crust {Gluten-Free Recipe}
- Lemon Frozen Custard
Meyer Lemon Flan Recipe
Ingredients
- ¾ cup granulated sugar
- 1¼ cup low-fat or whole milk
- 1 (14 ounce) can sweetened condensed milk
- 6 large eggs
- 2 tablespoons Meyer lemon zest
- ¼ cup Meyer lemon juice
- 1 tablespoon pure vanilla extract
- thin lemons slices for garnish, if desired
Instructions
- Preheat the oven to 350°F.
- Add the sugar to a medium-sized sauce pot, and place it over medium-high heat. Watch it carefully and do not stir. Once the sugar begins to melt and becomes an amber color, swirl the pot every so often, gently until the sugar has completely dissolved. This will take about 5 to 10 minutes, and it will be a medium amber color at this point. Immediately pour in a 9 x 2-inch cake pan (or pie dish, or special flan pan) and quickly swirl it around to coat the bottom. The goal is to cover the entire bottom, but don’t worry if it doesn’t quite make its way to the edges, as it will melt again in the oven.
- Add the milk, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla to a blender. Blend until it’s smooth, about 5 seconds. (You can also use an electric mixer and a mixing bowl to do this.)
- Place the prepared pan in a large roasting or baking pan. Pour the egg mixture into the cake pan, over the caramel coating. Add enough hot water to the roasting/baking pan, to come halfway up sides of the cake pan. (This is called a water bath, and adds moisture to the oven, which keeps the flan from becoming rubbery or cracking.)
- Loosely cover the cake pan with foil, and bake flan in the preheated 350°F oven in the water bath until it no longer jiggles, 50 to 60 minutes. Carefully remove the cake pan from the water bath and place it on a cooling rack. Let it cool there for about 90 minutes. Then place it in the refrigerator for at least 3 hours, and ideally overnight.
- Run a knife along the edges of the pan to loosen it. Place a flat platter, that’s larger than the cake pan upside down on top. Then holding the two together, invert the flan onto the platter.
- Add lemon slices if desired and serve!
NOTES
NUTRITION
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Nancy Buchanan
I am in love... two of my favorite things in one dessert! I am a lemon fanatic and flan... well let's just say it would be on my list for my last meal! Honestly, this one hits it right out of the park Valentina!! I love the story about your Mom - and I know she'd feel the same way as I do about this dessert!!
valentina
Awww, thank you so much Nancy. Flan is also one of my favorites too. I've even been have a slice in the mornings -- it's full of eggs, after all. 😉
Edyta
Oh gosh, I love both Mayer lemons and flan! I'll be making this often 🙂
valentina
Hope you love it as much as me! 🙂 Thank you!
Ginny
That is the most gorgeous flan I've ever seen. Lemon sweetened desserts are my favorite too. Thank you!
valentina
Thank you! I appreciate it, and I hope you try it and love it. 🙂
Lisa Bynum
I've ordered flan in a Mexican restaurant before, but never like this. I love the lemon! This would brighten up these dreary winter days we've been having.
valentina
Yes, that's one thing I love about citrus being it season in the winter -- it brightens things up. Thank so much!
Mary Bostow
Wow that is so pretty, vibrant and lovely looking! Love the gorgeous color! Pinnng!
valentina
Thank so much Mary. Appreciate the pin. 🙂
Lisa Huff
Wow looks AMAZING! Loving the lemon slices on top!
valentina
Thanks so much, Lisa!
2pots2cook
Beautiful dessert, beautiful photos !
valentina
Thanks so much! Enjoy! 🙂
Dawn - Girl Heart Food
Love lemon too and this one definitely does look super smooth, Valentina! What a lovely treat, especially for Valentine's Day coming up. I would imagine this would be so good with an espresso! Can't wait to try 🙂
valentina
Oh now that's an idea . . espresso! Not only with it, but maybe an espresso flan. Thank you for that! And for visiting of course.
David @ Spiced
I would hate to be the one waiter/waitress out of ten when your Mom wasn't satisfied! Haha! So I love flan, but I've always been too afraid to make it at home. I've heard that it can be really tricky. This recipe looks manageable enough though...I think I can do it! Thanks so much for sharing this one...it looks delicious! 🙂
valentina
It's actually easy to make David -- especially for you, I'm sure. My whole family loves flan. Enjoy and thanks for visiting, as always. 🙂
angiesrecipes
So silky and tender! And who could resist the caramel aroma? I certainly can't!