3 cups heavy cream
Zest of 6 lemons
Vanilla bean, split and scraped
12 egg yolks
1 cup Meyer lemon juice
1 cup sugar
Pinch of salt
1. To prepare the creme brulee: In a heavy saucepan, combine cream, salt, vanilla bean and lemon zest. Bring the mixture to a simmer over medium heat. Take off the heat, cover and steep 10-15 minutes.
2. Place egg yolks in a bowl and add a little of the cream, whisking the mixture. Whisk the tempered yolks into the remaining cream.
3. Whisk meyer lemon juice with the sugar until dissolved. Add into the cream mixture and strain.
4. Preheat the oven to 300 pour the mixture into eight 4 ounce ceramic ramekins. Arrange the filled ramekins in a baking pan and place it in the oven. Pour enough hot water into the pan to reach 2/3 of the way up the sides. Cover the baking pan with a flat sheet pan. Bake the brulees for about 50 minutes. The brulees will be set around the edges, but move slightly when set. Remove from oven and transfer to a rack to cool. Cover and refrigerate overnight.