Food blogger Joy the Baker created this deliciously unique take on the traditional creme brûlée custard dessert with these Meyer Lemon Bar Brûlée square treats that incorporate the same burnt sugar crust. These bars are ideal for creating portioned homemade dessert options.
The recipe begins with creating a shortbread crust as the base. Then the custard-like filling is made from Meyer lemons, sugar, eggs and vanilla that is poured overtop and baked. After slicing the squares, cover them in a layer of granulated white sugar. Using a blowtorch, melt and caramelize the sugar to create a rich brûlée topping. These bars are light and refreshing with a contrasting smokey caramel flavor ideal for parties, dinners and get togethers.
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Trend Themes
1. Meyer Lemon Desserts - Disruptive innovation opportunity: Develop new variations of dessert recipes using Meyer lemons as the main ingredient.
2. Portioned Homemade Desserts - Disruptive innovation opportunity: Create innovative ways to portion and present homemade desserts for easy consumption and serving.
3. Caramelization Techniques - Disruptive innovation opportunity: Explore alternative methods and tools for caramelizing sugar to enhance the flavor and texture of desserts.
Industry Implications
1. Food Blogging - Disruptive innovation opportunity: Develop new platforms or technologies to enhance the food blogging experience, including recipe sharing and user engagement.
2. Dessert Catering - Disruptive innovation opportunity: Introduce specialized dessert catering services that offer unique and creative treats for parties and events.
3. Kitchen Equipment Manufacturing - Disruptive innovation opportunity: Design and produce innovative tools and appliances specifically tailored for dessert-making and caramelization techniques.