Lemon Brûlée Posset Delight (Print View)

Silky lemon cream served in lemon shells with caramelized sugar topping, a refreshing dessert.

# What You’ll Need:

→ 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 shells, juice reserved above)

→ Brûlée Topping

06 - 6–8 teaspoons caster sugar

# Directions:

01 - Slice 6 large lemons in half lengthwise, juice and carefully remove flesh, keeping shells intact. Trim a small slice from the bottom of each shell to keep them upright. Refrigerate the shells until needed.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium, stirring until sugar dissolves and mixture reaches a gentle boil. Simmer for 3 minutes without boiling over, then remove from heat.
03 - Stir in the freshly squeezed lemon juice to thicken the mixture slightly. Let cool for 10 minutes before straining through a fine mesh to remove zest, ensuring a smooth texture.
04 - Carefully pour the warm cream mixture into each lemon shell, filling nearly to the rim.
05 - Refrigerate the filled shells for at least 3 hours until the cream is fully set.
06 - Just before serving, evenly sprinkle about 1 teaspoon caster sugar over each filled shell. Use a kitchen blowtorch to caramelize the sugar until it forms a crisp, golden crust. Allow sugar to harden for 2 to 3 minutes prior to serving.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes less than an hour of active work.
  • Serving it in lemon shells means you're essentially edible serving dishes—there's a bit of showmanship that feels effortless.
  • The brûlée topping is that satisfying crack moment we all crave, balanced against refreshing lemon flavor that doesn't feel heavy.
02 -
  • Never skip the cooling step after you add the lemon juice—rushing to chill it means the texture won't set properly and you'll end up with something closer to mousse than posset.
  • The brûlée topping needs to be done just before serving, or the sugar will soften and lose its satisfying crack as the cold cream underneath seeps moisture up.
03 -
  • Use a sharp knife to halve your lemons lengthwise—a dull blade will crush the fruit and make it harder to keep the shells intact.
  • If your posset seems too thick after the lemon juice, warm it gently and stir in a tablespoon of cream; if it's too thin, let it chill longer and it will firm up.
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