Lemon Brûlée Posset (Printable)

Silky lemon cream in lemon shells with a caramelized sugar top, ideal for elegant desserts.

# Components:

→ Cream Base

01 - 2 1/8 cups heavy cream
02 - 2/3 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 (hollowed for shells, juice reserved)

→ Brûlée Topping

06 - 1 to 1 1/2 tablespoons caster sugar

# Method:

01 - Halve 6 large lemons lengthwise. Gently juice and scoop out the flesh, preserving the shells intact. Trim a thin slice from the bottom of each shell to allow them to stand upright. Refrigerate the shells until needed.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium until it comes to a gentle boil while stirring until sugar dissolves. Maintain a simmer for 3 minutes without boiling over, then remove from heat.
03 - Stir in the freshly squeezed lemon juice into the warm cream mixture. The liquid will thicken slightly. Allow to cool for 10 minutes, then strain through a fine mesh to remove the zest for a smoother texture.
04 - Carefully pour the cream mixture into the prepared lemon shells, filling them nearly to the rim.
05 - Place filled lemon shells in the refrigerator for at least 3 hours until the mixture is firm.
06 - Just before serving, sprinkle approximately 1 teaspoon of caster sugar evenly over each posset. Using a kitchen blowtorch, caramelize the sugar until crisp and golden. Allow to harden for 2 to 3 minutes before serving.

# Expert Advice:

01 -
  • It looks restaurant-fancy but comes together in under 30 minutes of actual hands-on work.
  • The lemon shells do double duty as both serving vessel and edible reminder of where the brightness comes from.
  • That moment when your blowtorch hits the sugar and it transforms into caramel—pure kitchen magic that guests actually see you do.
02 -
  • Cold shells are non-negotiable—room-temperature or warm posset will never set properly, so chill your lemon vessels in the fridge while you prep the cream.
  • The moment you add lemon juice to hot cream, you'll see it transform, but don't panic if it seems too thick—it will relax slightly as it cools and firms up beautifully in the fridge.
  • Skip the brûlée step if you're making this more than 2 hours ahead; caramelize the sugar tops just before guests sit down so they shatter under the spoon instead of softening.
03 -
  • If your posset didn't set firmly after 3 hours, your cream may have been lower in fat content or your lemon juice wasn't quite acidic enough—taste the juice before committing it, as old lemons lose potency.
  • The brûlée sugar will caramelize faster on top of cold posset than you'd expect, so move the torch quickly and keep it moving to avoid scorching any one spot.
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