Lemon Brûlée Posset (Print Version)

A luxurious lemon cream chilled and topped with caramelized sugar, served in lemon shells for elegance.

# What You'll Need:

→ Cream Base

01 - 2 cups heavy cream
02 - 0.7 cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

04 - 6 tablespoons freshly squeezed lemon juice (from 2–3 lemons)

→ Serving

05 - 6 large lemons (halved and hollowed for shells)

→ Brûlée Topping

06 - 6–8 teaspoons caster sugar

# How to Make It:

01 - Halve 6 large lemons lengthwise. Juice and carefully scoop out the flesh, preserving the shells. Trim a thin slice off the bottom so shells stand upright. Refrigerate shells.
02 - Combine heavy cream, sugar, and lemon zest in a medium saucepan. Heat over medium until it gently boils, stirring until sugar dissolves. Simmer for 3 minutes without boiling over, then remove from heat.
03 - Stir in freshly squeezed lemon juice. Mixture will thicken slightly. Let cool 10 minutes, then strain to remove zest for a smooth texture.
04 - Carefully pour the warm cream mixture into prepared lemon shells, filling close to the rim.
05 - Place filled shells in the refrigerator for at least 3 hours until the mixture sets firmly.
06 - Just before serving, evenly sprinkle about 1 teaspoon caster sugar over each filled shell. Use a kitchen blowtorch to caramelize sugar until crisp. Allow topping to harden for 2–3 minutes before serving.

# Additional Tips::

01 -
  • It's deceptively simple to make, yet looks so stunning that people will assume you've spent hours in the kitchen.
  • That crackling brûlée top is irresistible, and the silky lemon cream beneath it is the kind of texture that melts on your tongue and makes you close your eyes.
  • You can make the whole thing ahead of time and just torch it right before serving, which means less stress and more time with your guests.
02 -
  • The lemon juice will only thicken the posset if your cream is hot when you add it; cold cream won't react the same way, so don't skip the heating step.
  • If you don't have a blowtorch, a very hot grill or broiler works, but watch it constantly because the sugar can burn in seconds if you look away.
03 -
  • Chill your lemon shells in the freezer for 15 minutes before filling them; it helps the posset set faster and keeps the shells from softening.
  • Use a kitchen blowtorch held a few inches above the sugar, moving it constantly so the caramel forms evenly without burning or creating bare spots.
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