Silky Lemon Brûlée Posset (Print)

A silky lemon cream dessert served in lemon shells with a crisp caramelized topping.

# Ingredients:

→ Cream Base

01 - 2 cups heavy cream
02 - 10 tablespoons caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

04 - 6 tablespoons freshly squeezed lemon juice (from about 2–3 lemons)

→ Serving

05 - 6 large lemons (for shells, flesh reserved for juice)

→ Brûlée Topping

06 - 6 to 8 teaspoons caster sugar

# Directions:

01 - Halve 6 large lemons lengthwise. Juice and carefully scoop out the flesh, keeping shells intact. Trim a thin slice from each base to allow them to stand upright. Refrigerate the shells until needed.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium until the mixture reaches a gentle boil, stirring constantly to dissolve sugar. Simmer for 3 minutes without boiling over, then remove from heat.
03 - Stir in freshly squeezed lemon juice until mixture thickens slightly. Allow to cool for 10 minutes, then strain through a fine mesh to remove zest and achieve a smooth texture.
04 - Pour the warm cream mixture carefully into the prepared lemon shells, filling near the rim.
05 - Place filled lemon shells into the refrigerator and chill for at least 3 hours until fully set.
06 - Just before serving, evenly sprinkle about 1 teaspoon of caster sugar on each posset. Using a kitchen blowtorch, caramelize the sugar to form a crisp brûlée crust. Let cool for 2 to 3 minutes before serving.

# Expert Tips:

01 -
  • It feels like you've spent hours in the kitchen when it actually takes minutes of hands-on work.
  • The tartness of fresh lemon cuts through the richness so perfectly that you don't feel heavy after eating it.
  • Serving it in a hollowed lemon shell is the kind of detail that makes people remember your dinner.
02 -
  • If your posset breaks or looks grainy, your lemon juice was likely added too quickly or your cream was already at a boil—the next batch, take it slow and you'll nail it.
  • The sugar topping must happen last-minute, or it will absorb moisture from the posset and turn chewy instead of crisp; do it right before plating if you can.
03 -
  • If you're nervous about the torch, practice on a separate plate first—it teaches you how quickly the sugar goes from golden to burnt.
  • Zest your lemons before you juice them; it's nearly impossible to zest a juiced lemon, and learning this the hard way is a rite of passage in the kitchen.
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