Description
Lemon Posset Brûlée is a luxurious and creamy lemon dessert that combines the rich texture of traditional posset with a crisp, caramelized brûlée topping. This dessert highlights the tartness of fresh lemons balanced with smooth heavy cream, making it a refreshing yet indulgent treat perfect for elegant occasions or a special finish to any meal.
Ingredients
Scale
Posset Base
- 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
Instructions
- Prepare the lemons: Rinse and soak lemons thoroughly, then pat dry. Slice each lemon in half and carefully scoop out the flesh using a spoon by inserting it between the skin and the flesh to keep the lemon halves intact for serving.
- Extract lemon juice: Squeeze the lemon flesh by hand or with a lemon squeezer, passing the juice through a sieve to remove seeds and pulp, then set aside.
- Make the lemon cream base: In a large saucepan over medium-low heat, combine heavy cream, granulated sugar, and lemon zest. Stir continuously until the sugar dissolves and the cream thickens slightly—this usually takes at least 5 minutes and the mixture will turn a faint yellow. Be careful not to boil the cream.
- Add lemon juice and vanilla: Remove the pan from heat, then stir in the fresh lemon juice and vanilla extract. Continue stirring as the mixture thickens further.
- Strain and cool: For an ultra-smooth texture, strain the mixture through a sieve to remove all lemon zest. Allow the cream to cool at room temperature for about 10 minutes.
- Fill and chill: Spoon the cooled mixture evenly into the hollowed lemon halves. Refrigerate for at least 1 to 2 hours or preferably overnight until set.
- Brûlée finish: When ready to serve, sprinkle an even layer of granulated sugar on top of each lemon posset and carefully caramelize the sugar using a kitchen blowtorch until golden and crisp. Serve immediately and enjoy this delightful contrast of creamy and crunchy textures.
Notes
- Use fresh, unwaxed lemons for the best flavor and safest consumption of the zest and shells.
- Do not let the cream boil as it may curdle or lose its smooth texture.
- The brûlée caramelizing step is optional but adds a lovely texture contrast and a classic finish.
- Make sure to cool the posset completely before chilling to prevent condensation on the surface.
- Leftover posset can be stored in airtight containers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: Lemon Posset, Brûlée, Lemon dessert, Creamy dessert, British dessert, Easy posset recipe, Lemon custard, No egg dessert
