Lemon Brûlée Posset Delight (Printable version)

Silky lemon cream nestled in lemon shells with a crisp caramelized sugar topping, ideal for elegant treats.

# What You'll Need:

→ Cream Base

01 - 2 cups heavy cream
02 - ⅔ cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

04 - ⅓ cup freshly squeezed lemon juice (approx. 2 to 3 lemons)

→ Serving

05 - 6 large lemons (for hollowed shells)

→ Brûlée Topping

06 - 6 to 8 teaspoons caster sugar

# Directions:

01 - Cut 6 large lemons in half lengthwise. Carefully juice and scoop out the flesh, preserving the shells intact. Trim a thin slice from the bottom so each shell sits upright. Refrigerate the shells until needed.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium until it reaches a gentle boil, stirring to dissolve the sugar. Simmer for 3 minutes without overflowing, then remove from heat.
03 - Stir in freshly squeezed lemon juice until the mixture slightly thickens. Allow it to cool for 10 minutes, then strain through a fine mesh to remove zest for a smooth texture.
04 - Gently pour the warm lemon cream into the prepared lemon shells, filling close to the rim.
05 - Place filled lemon shells in the refrigerator for a minimum of 3 hours to allow the mixture to set firmly.
06 - Just before serving, evenly sprinkle approximately 1 teaspoon of caster sugar atop each set lemon cream. Use a kitchen blowtorch to caramelize the sugar until crisp. Let harden for 2 to 3 minutes prior to serving.

# Expert Tips:

01 -
  • It feels impossibly fancy but takes barely 20 minutes of active work, which means you can pull it together even when life gets chaotic.
  • The contrast between silky, tangy cream and that sharp crack of caramelized sugar is the kind of moment that makes people pause mid-bite.
  • Lemon shells do double duty as both serving dish and flavor anchor, turning a dessert into an edible conversation piece.
02 -
  • The cream must be hot when the lemon juice hits it, or the curdling won't happen correctly and you'll end up with separated, grainy cream instead of silk.
  • Don't skip straining the zest out; it looks pretty but tiny shreds catch between your teeth and ruin the silky mouthfeel you worked for.
  • The posset can sit in the fridge for up to 24 hours, but caramelize the sugar tops no more than an hour before serving or they'll soften and lose their snap.
03 -
  • Chill your lemon shells in the freezer for 15 minutes before filling; cold vessels help the posset set faster and stay silkier longer.
  • A kitchen blowtorch is worth the investment for this—it gives you control over color and heat that a grill can't match, and it opens up other possibilities like crème brûlée, tarts, and more.
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