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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Posset Mixture
- 1 cup heavy cream or heavy whipping cream
- ¼ cup granulated sugar, plus more for brûlée topping
- 1 to 1½ lemons, zested
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 regular-sized lemons, halved and hollowed (for serving)
Instructions
- Prepare 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.
- Extract 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.
- Make 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.
- Add Flavorings: Turn off the heat and stir in the fresh lemon juice and vanilla extract. Continue stirring as the cream thickens further.
- Strain 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.
- Fill 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.
- Brûlée 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.
Notes
- If using large lemons, double the recipe quantities accordingly.
- This recipe yields enough posset to fill 3 regular-sized lemons halved into 6 servings.
- Do not allow the cream mixture to boil, as this will affect the texture.
- Using fresh lemon juice is important to achieve the bright citrus flavor.
- Caramelizing the sugar on top is optional but adds a delightful crunchy contrast.
Keywords: Lemon Posset, British dessert, Lemon cream dessert, Brûlée topping, Creamy lemon posset, Easy posset recipe, No-bake lemon dessert
Find it online: https://busyrecipe.com/lemon-posset-brulee-recipe/