Silky Lemon Brûlée Posset (Printable)

Luxurious lemon cream in shells topped with crisp caramelized sugar for a refreshing treat.

# What You'll Need:

→ Cream Base

01 - 2 1/8 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 hollowed shells)

→ Brûlée Topping

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

# Directions:

01 - Halve 6 large lemons lengthwise. Carefully juice and scoop out the flesh while keeping shells intact. Trim a thin slice off the bottom of each shell to ensure they stand upright. Refrigerate shells until ready to use.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium, stirring until sugar dissolves. Bring to a gentle boil, then simmer for 3 minutes without boiling over. Remove from heat.
03 - Stir in freshly squeezed lemon juice, allowing the mixture to thicken slightly. Let cool for 10 minutes, then strain to remove zest for a smooth texture.
04 - Pour the warm lemon cream mixture carefully into the prepared lemon shells, filling near the rim.
05 - Refrigerate the filled lemon shells for at least 3 hours until the custard is fully set.
06 - Just before serving, sprinkle about 1 teaspoon caster sugar evenly over each custard surface. Use a kitchen blowtorch to caramelize the sugar, forming a crisp brûlée top. Allow 2–3 minutes for the sugar to harden.

# Expert Tips:

01 -
  • That crackling moment when your spoon breaks through the caramelized sugar top—it never gets old, no matter how many times you make it.
  • It looks like you spent hours in the kitchen, but the actual hands-on time is barely twenty minutes.
  • The bright, zesty lemon cuts through the richness in a way that makes you feel refreshed rather than overstuffed.
02 -
  • The lemon juice is what sets the posset—it's a chemical reaction between the acid and the fat, so you can't skip it or substitute it with something mild.
  • If you don't have a blowtorch, a very hot grill or broiler works, but watch it obsessively or the sugar will burn before you know what's happened.
03 -
  • Don't skip the straining step after you add the lemon juice—it removes the zest pieces and gives you that restaurant-quality smoothness.
  • If you want to infuse the cream with herbs like thyme or basil, add a sprig during simmering and remove it before the lemon juice goes in; it adds a subtle sophistication that people notice but can't quite name.
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