Lemon Posset Brûlée Recipe

This Lemon Posset Brûlée recipe is a silky, creamy British dessert combining tangy lemon flavor with the smooth richness of cream, topped with a perfectly caramelized sugar crust. Made by gently heating cream and sugar with lemon zest and juice, then chilled in hollowed lemon halves and finished with a brûlée torch, it offers an elegant and refreshing treat perfect for any occasion.

📝 Ingredients

• 1 cup heavy cream or heavy whipping cream
• 1/4 cup granulated sugar, plus more for brûlée topping
• 1 to 1 1/2 lemons, zested
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 3 regular-sized lemons, halved and hollowed (for serving)

👨‍🍳 Instructions

1. 1Prepare Lemons: Rinse and soak the lemons thoroughly, then pat dry. Slice each lemon into halves. Using a spoon, carefully scoop out the lemon flesh by inserting the tip between the skin and flesh, working around until all flesh is removed, leaving hollow lemon halves for serving.
2. 2Extract Lemon Juice: Squeeze the lemon flesh by hand or use a lemon squeezer. Pass the juice through a sieve to catch seeds and pulp. Set the strained lemon juice aside.
3. 3Make Cream Base: In a large saucepan, combine the heavy cream, granulated sugar, and lemon zest. Stir consistently over medium-low heat until the sugar dissolves and the cream thickens slightly, about 5 minutes. The cream will develop a faint yellow hue. Be careful not to let the mixture boil.
4. 4Add Flavorings: Turn off the heat and stir in the fresh lemon juice and vanilla extract. Continue stirring as the cream thickens further.
5. 5Strain Mixture: For a smooth, creamy texture, strain the mixture through a sieve to remove all lemon zest bits. Allow the cream mixture to cool for about 10 minutes.
6. 6Fill and Chill: Evenly fill the prepared hollow lemon halves with the posset mixture. Place them in the refrigerator to chill for at least 1 to 2 hours, or preferably overnight, until set.
7. 7Brûlée Topping (Optional): When ready to serve, you can enjoy the posset as is or sprinkle an even layer of granulated sugar on top of each lemon half and caramelize it using a kitchen blowtorch to create the classic brûlée crust.