Description

This Delicious Lemon Posset Brûlée is a simple yet elegant dessert made with just three main ingredients. Featuring a silky, creamy texture infused with fresh lemon juice, it’s topped with a crisp brûlée sugar crust for a delightful contrast. Perfect for a refreshing treat, this recipe is easy to prepare and requires minimal ingredients, making it ideal for any occasion.

Ingredients

Scale

Posset Base

3 pieces Lemons (Juiced with the pulp scooped out)
100 grams Granulated Sugar (Adjust to taste)
500 ml Heavy Whipping Cream (Coconut cream is a non-dairy alternative)
1 teaspoon Vanilla Extract (Optional for depth of flavor)

Topping & Garnishes

Granulated Sugar (for brûlée topping)
Fresh Garnishes (Lemon slices, berries, or mint)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Lemons: Cut the lemons in half and carefully juice them, ensuring to scoop out all pulp. Set the empty lemon halves aside as they will be used as vessels for the posset.
Stabilize Lemon Halves: Place the hollow lemon halves cut-side up into a cupcake tin or small ramekins to keep their shape while filling.
Heat Cream and Sugar: In a saucepan, combine the heavy whipping cream and granulated sugar. Heat over medium-high until the mixture reaches a boil, then reduce heat and simmer gently for 2 minutes to thicken.
Add Lemon Juice and Vanilla: Remove the saucepan from heat and stir in the freshly squeezed lemon juice and vanilla extract if using. Allow the mixture to cool for about 15 minutes to thicken slightly.
Fill Lemons: Carefully pour the cooled cream mixture into the lemon halves, filling them nearly to the top. Use ramekins for any remaining mixture.
Chill: Cover the filled lemons and ramekins, then refrigerate for at least 4 hours or overnight until the posset is set solidly.
Caramelize Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar over each posset. Use a kitchen torch to gently caramelize the sugar, creating a golden and bubbly brûlée crust.
Garnish and Serve: Decorate the possets with fresh lemon slices, mint, or berries as desired, then serve chilled for a refreshing dessert experience.

Notes

You can substitute coconut cream for a dairy-free version of this dessert.
Adjust the sugar quantity to suit your sweetness preference or the tartness of your lemons.
Be careful when using the kitchen torch to caramelize the sugar; keep the flame moving to avoid burning.
Ensure the posset is fully chilled and set before brûléeing the topping to maintain texture contrast.
Extra posset mixture can be made in ramekins to serve alongside or as an alternative to the lemon shells.