Name: Lemon Posset Brûlée Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: British
Ingredients: 1 cup heavy cream (or heavy whipping cream); ¼ cup granulated sugar (plus more for brûlée topping); 1 to 1½ lemons (zested); 3 tbsp fresh lemon juice; 1 tsp vanilla extract

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Introduction

Lemon Posset Brûlée is a silky, creamy dessert bursting with bright citrus flavor and a delicate caramelized sugar topping. This simple, no-bake treat combines the richness of cream with fresh lemon for a refreshing finish to any meal.

Six lemon halves filled with a smooth, creamy custard that has a caramelized golden brown top layer with a slightly cracked texture are arranged in a circle on a white plate. The lemon rinds are bright yellow with a slightly rough edge, and a small bunch of fresh green basil leaves is placed in the center of the circle. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream (or heavy whipping cream)
¼ cup granulated sugar (+ more for brûlée)
1–1½ lemons (zested)
3 tbsp fresh lemon juice
1 tsp vanilla extract

Instructions

Step 1: Rinse and soak the lemons thoroughly, then pat dry. Slice them into halves and scoop out the flesh by inserting a spoon between the skin and flesh, working around until the flesh releases from the lemon.
Step 2: Extract the lemon juice by squeezing the flesh by hand or using a lemon squeezer. Strain the juice through a sieve to remove seeds and pulp, then set aside.
Step 3: In a large saucepan, combine the heavy cream, sugar, and lemon zest. Heat over medium-low, stirring constantly until the sugar dissolves and the cream slightly thickens (about 5 minutes). Be careful not to let it boil; the cream will turn a faint yellow.
Step 4: Remove from heat and stir in the lemon juice and vanilla extract. Continue stirring as the mixture thickens further.
Step 5: For a smooth texture, strain the mixture through a sieve to remove the zest. Let it cool for 10 minutes.
Step 6: Spoon the mixture evenly into the hollowed lemon halves. Chill in the refrigerator for at least 1–2 hours or overnight until set. Before serving, you can enjoy the posset as is or sprinkle an even layer of sugar on top and caramelize with a blowtorch for a brûlée finish.

Tips & Variations

Use Meyer lemons for a sweeter, less tart flavor.
For a non-dairy version, substitute heavy cream with full-fat coconut milk, but expect a slight coconut undertone.
Chill the posset longer for a firmer set that’s easier to brûlée.
If you don’t have a blowtorch, you can briefly place the sugar-topped possets under a hot broiler to caramelize.

Storage

Store leftover posset brûlée covered in the refrigerator for up to 3 days. If topped with caramelized sugar, it’s best to brûlée just before serving to maintain the crisp texture. Reheat briefly by allowing to sit at room temperature if too cold, but avoid microwaving as it may affect the texture.

How to Serve

Six small lemon-shaped shells filled with a smooth, creamy dessert that has a caramelized, golden-brown, slightly cracked top layer are arranged in a circle on a white round plate. In the center of the plate, there are three fresh green basil leaves adding a pop of color. The lemon shells have a bright yellow rind with a white inner lining, contrasting with the rich caramel color on top of each dessert. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare lemon posset without a blowtorch?

Yes, if you don’t have a blowtorch, you can caramelize the sugar topping under a broiler for a minute or two. Watch carefully to prevent burning.

What makes lemon posset different from regular lemon pudding?

Lemon posset is cream-based and thickened by acid rather than eggs or starch. This gives it a silky, custard-like texture that is rich but not heavy, with a bright lemon flavor.