Lemon Brûlée Posset (Print Version)

Luxurious lemon cream with caramelized sugar topping served in hollowed lemon shells.

# What You’ll Need:

→ Cream Base

01 - 2 cups heavy cream
02 - ¾ cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

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

→ Serving

05 - 6 large lemons (hollowed for shells)

→ Brûlée Topping

06 - 6 to 8 teaspoons caster sugar (for caramelizing)

# How-To Steps:

01 - Halve six large lemons lengthwise. Gently juice and scoop out the flesh, preserving the shells intact. Trim a thin slice from the bottom of each shell so they stand 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 sugar. Simmer carefully for three minutes, avoiding a rolling boil, then remove from heat.
03 - Stir in freshly squeezed lemon juice, allowing the mixture to thicken slightly. Let cool for ten minutes before straining to remove zest for a smooth texture.
04 - Carefully pour the cream mixture into the prepared lemon shells, filling near the rim.
05 - Place filled shells in the refrigerator for a minimum of three hours to set.
06 - Just before serving, evenly sprinkle about one teaspoon of caster sugar atop each posset. Using a kitchen blowtorch, caramelize the sugar until crisp. Allow sugar to harden for two to three minutes prior to serving.

# Expert Hints:

01 -
  • It looks showstopping but genuinely takes less active time than most desserts.
  • The tartness of the lemon cuts through the cream in a way that feels refreshing rather than heavy.
  • You get to torch something, which never gets old.
02 -
  • Timing matters with the sugar and lemon juice: if the cream isn't hot enough when the lemon juice hits it, the posset won't set properly, but if it's too hot, you might scramble the mixture.
  • The posset firms up as it cools, so when you first pour it into the shells, it'll look looser than you'd expect—trust the process.
03 -
  • Use a kitchen torch rather than a grill—it gives you way more control and you'll get a more consistent caramel every time.
  • If fresh lemon juice isn't available, this recipe won't taste the same; bottled juice changes the flavor profile in a way that's not worth the compromise.
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