Lemon Brûlée Posset Delight (Printable)

Silky lemon cream with caramelized sugar, served in lemon shells for a refreshing finish.

# What You 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)

→ Brûlée Topping

06 - 6–8 teaspoons caster sugar

# How-To:

01 - Halve 6 large lemons lengthwise. Gently extract juice and scoop out flesh, preserving the shells intact. Trim a thin slice from the bottom of each shell 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 sugar dissolves and mixture reaches a gentle boil. Simmer gently for 3 minutes without letting it overflow, then remove from heat.
03 - Stir in the freshly squeezed lemon juice. The mixture will thicken slightly. Allow to cool for 10 minutes, then strain through a fine mesh to remove zest for a smoother texture.
04 - Carefully pour the warm cream mixture into the prepared lemon shells, filling them nearly to the rim.
05 - Refrigerate for at least 3 hours until the cream is fully set.
06 - Just before serving, sprinkle about 1 teaspoon of caster sugar evenly over each filled shell. Use a kitchen blowtorch to caramelize the sugar, forming a crisp brûlée crust. Let harden for 2–3 minutes.

# Expert Advice:

01 -
  • It looks like you summoned a pastry chef, but honestly takes less time than you'd think.
  • The tartness of fresh lemon cuts through the richness so it doesn't feel heavy, even though it's silky and indulgent.
  • You get to play with fire using a blowtorch, and that moment when the sugar cracks is genuinely satisfying.
02 -
  • Don't skip straining the zest out after cooling—tiny flecks can make the texture feel sandy instead of luxuriously smooth.
  • If the lemon juice is added while the cream is too hot, it can sometimes break or separate; letting it cool just ten minutes is the difference between silky and grainy.
  • A blowtorch is worth having just for this moment, but if you genuinely don't have one, a very hot grill held just above the surface works, though you have to watch it like a hawk.
03 -
  • Room-temperature lemon juice yields better juice; keep your lemons on the counter for an hour before juicing if you've got time.
  • A fine mesh strainer is non-negotiable here—cheesecloth or loose straining will leave tiny zest particles that ruin the silky texture you're after.
Go Back