Lemon Brûlée Posset Dessert (Printable)

Silky lemon cream served in lemon shells with a crisp caramelized sugar topping.

# 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 2–3 lemons)

→ Serving

05 - 6 large lemons (for hollowed shells)

→ Brûlée Topping

06 - 6 to 8 teaspoons caster sugar

# Method:

01 - Cut 6 large lemons in half lengthwise. Juice and gently scoop out the flesh, keeping shells intact. Trim a thin slice from the bottom of each shell so they stand upright. Refrigerate shells until needed.
02 - Combine heavy cream, caster sugar, and lemon zest in a medium saucepan. Heat over medium flame until it reaches a gentle boil, stirring to dissolve the sugar. Simmer for 3 minutes without boiling over, then remove from heat.
03 - Stir freshly squeezed lemon juice into the warm cream mixture. Let it thicken slightly. Allow mixture to cool for 10 minutes, then strain to remove zest for a smooth texture.
04 - Carefully pour the cream mixture into the prepared lemon shells, filling close to the rim.
05 - Refrigerate filled lemon shells for at least 3 hours, or until the cream is firm.
06 - Sprinkle about 1 teaspoon caster sugar evenly over each set cream. Use a kitchen blowtorch to caramelize the sugar until crisp. Let the brûlée harden for 2 to 3 minutes before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the actual hands-on time is barely twenty minutes.
  • That contrast between silky, cold cream and the shatter of hot caramelized sugar is genuinely addictive.
  • Serving it in lemon shells means your dessert is literally half the presentation before you even plate it.
02 -
  • If your posset doesn't set, the most common culprit is old cream or juice that's too weak—temperature matters less than ingredient quality.
  • The brûlée topping must go on right before serving, or the sugar will weep and lose its crisp snap in the humid environment of the fridge.
  • If you don't have a blowtorch, a very hot grill or broiler works, but you have to watch like a hawk because the sugar can tip from caramelized to burnt in seconds.
03 -
  • Room temperature ingredients blend more smoothly—if your cream came straight from the fridge, it helps to let the saucepan sit off the heat for one minute before stirring in the lemon juice.
  • The brûlée topping works best when the sugar has been sitting at room temperature, not cold, because cold sugar takes longer to caramelize and can crack unevenly.
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