Lemon Brûlée Posset Dessert (Printable)

Luxurious lemon cream set in lemon shells with a crisp caramelized sugar topping for special occasions.

# Components:

→ Cream Base

01 - 2 cups heavy cream
02 - 2/3 cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

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

→ Serving

05 - 6 large lemons, halved and hollowed

→ Brûlée Topping

06 - 1 to 1 1/3 tablespoons caster sugar, for caramelizing

# Directions:

01 - Halve 6 large lemons lengthwise. Gently juice and scoop out the flesh while keeping shells intact. Trim a thin slice off the bottom so shells stand upright. Refrigerate until ready.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium until it reaches a gentle boil, stirring until sugar dissolves. Maintain simmer for 3 minutes without boiling over, then remove from heat.
03 - Stir in freshly squeezed lemon juice into the warm cream mixture. The mixture will thicken slightly. Cool for 10 minutes, then strain to remove zest for a smooth texture.
04 - Carefully pour the mixture into the prepared lemon shells, filling close to the rim.
05 - Refrigerate filled shells for at least 3 hours until fully set.
06 - Just before serving, sprinkle approximately 1 teaspoon caster sugar evenly over each posset. Caramelize using a kitchen blowtorch until a crisp top forms. Let cool 2–3 minutes before serving.

# Expert Advice:

01 -
  • The posset sets itself through chemistry, not gelatin, making it naturally vegetarian and incredibly silky
  • Serving them in actual lemon shells makes every guest feel special without requiring fancy equipment
  • The burnt sugar crust adds dramatic texture and keeps the tartness in beautiful balance
02 -
  • The 3-minute simmer time matters—less and the posset won't set, more and it can separate or become grainy
  • Room temperature lemon juice can cause the hot cream to curdle slightly, so use it cold from the fridge for the smoothest result
03 -
  • Roll your lemons firmly on the counter before cutting to break down the interior membranes—they'll release more juice and the shells will be easier to hollow
  • A kitchen torch gives you the most control over the brûlée, but if you use the broiler, freeze the possets for 15 minutes first so the cream stays firm while the sugar caramelizes
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