If you are craving a dessert that feels like sunshine on a spoon, this Lemon Posset Brûlée Recipe is exactly what you need. It brilliantly blends the silky, creamy texture of a classic posset with the playful caramelized sugar crust of brûlée, creating a fresh and indulgent treat that is surprisingly simple to make. Every bite offers a zesty brightness perfectly balanced by luscious creaminess, making it a favorite to impress guests or enjoy as a special treat. Trust me, once you make this Lemon Posset Brûlée Recipe, it will quickly become a staple in your dessert rotation.
Ingredients You’ll Need
The beauty of this Lemon Posset Brûlée Recipe lies in its simplicity. Just a handful of straightforward ingredients come together to create a luxurious texture and vibrant flavor. Each component plays a vital role, whether it’s the cream providing silky richness or the fresh lemons adding that irresistible zing.
- Heavy cream: This forms the creamy base that gives posset its signature smooth, velvety texture.
- Granulated sugar: Sweetens the dessert gently and caramelizes perfectly for that brûlée topping.
- Lemon zest: Brings a fragrant, bright citrus aroma that elevates every spoonful.
- Fresh lemon juice: Adds a lively tartness that balances the creaminess with that classic lemon bite.
- Vanilla extract: Enhances the overall flavor with a subtle warmth that rounds out the tartness.
How to Make Lemon Posset Brûlée Recipe
Step 1: Prepare Your Lemons
Start by rinsing your lemons thoroughly, then slice each one in half. Carefully scoop out the flesh, leaving hollow lemon halves that will double as charming serving vessels. This step sets the stage for a bright presentation and a natural container to hold your luscious posset.
Step 2: Extract and Strain the Lemon Juice
Use your hands or a lemon squeezer to extract the juice from the lemon flesh you just removed. To ensure a smooth final dessert, strain the juice through a fine sieve, removing any seeds or pulp. This step guarantees the perfect bright and silky lemon essence without any unpleasant bits.
Step 3: Heat Cream, Sugar, and Lemon Zest
In a saucepan, combine your heavy cream, granulated sugar, and freshly grated lemon zest. Gently heat the mixture over medium-low heat, stirring occasionally, until it just begins to thicken. This infusion of lemon zest into the warm cream is what imbues the posset with its irresistible citrus fragrance and flavor.
Step 4: Stir in Lemon Juice and Vanilla
Once your cream mixture has slightly thickened, remove the pan from heat and stir in the freshly strained lemon juice along with the vanilla extract. This step is the moment when tartness meets creaminess, creating the signature balance of the Lemon Posset Brûlée Recipe.
Step 5: Strain and Cool the Mixture
For the smoothest texture possible, strain the posset mixture once more before cooling. Let it sit at room temperature for about 10 minutes. This resting time allows the flavors to meld beautifully while preventing the lemon juice from curdling the cream.
Step 6: Fill and Chill
Spoon the silky posset mixture into the hollowed lemon halves. Pop these charming little cups into the refrigerator for at least 1 to 2 hours to set. The chilling process transforms the mixture into a delicately firm, yet creamy dessert that’s ready to impress.
Step 7: Add the Brûlée Touch
Just before serving, sprinkle a thin layer of granulated sugar over the top of each posset-filled lemon half. Use a kitchen blowtorch to caramelize the sugar until it turns a gorgeous golden brown, forming the perfect brûlée crust. This final flourish provides a satisfyingly crisp contrast to the soft, creamy posset beneath.
How to Serve Lemon Posset Brûlée Recipe
Garnishes
The simplicity of the Lemon Posset Brûlée Recipe means subtle garnishes can really shine. Fresh mint leaves add a pop of green and a refreshing hint, while thin lemon slices or candied lemon peel provide extra citrus flair. A few fresh berries like raspberries or blueberries can also offer a burst of color and complementary tartness.
Side Dishes
Pair this dessert with light, summery sides to highlight its refreshing qualities. A crisp green salad with a citrus vinaigrette or a plate of buttery shortbread cookies complement the creamy posset beautifully. For an extra special occasion, serve alongside a glass of sparkling wine to enhance the zest and cream notes.
Creative Ways to Present
Serving the posset inside hollow lemon halves is already a showstopper, but you can get even more creative. Try layering the posset with fresh berries or a berry compote in clear glass ramekins, or serve in petite jars for a rustic charm. For gatherings, individual trifle bowls stacked with lemon curd and whipped cream can transform this bright dessert into a layered delight.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers from your Lemon Posset Brûlée Recipe, store them covered in the refrigerator. Because of the dairy content, it’s best to consume within 2 to 3 days to enjoy the creaminess at its freshest.
Freezing
This dessert isn’t ideal for freezing because the texture of the cream and the brûlée crust can be compromised. Freezing tends to separate the cream and dull the fresh lemon flavor, so it’s best enjoyed fresh.
Reheating
Since this is a chilled dessert, reheating is not recommended. The beauty of the Lemon Posset Brûlée Recipe is in its cool, creamy texture paired with the warm caramelized topping—reheating would undo that harmony.
FAQs
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is definitely preferred for its vibrant flavor and natural brightness, which is essential to the success of this Lemon Posset Brûlée Recipe. Bottled lemon juice usually lacks the fresh zestiness and can dull the overall taste. If you must use bottled juice, opt for a high-quality one and compensate with extra lemon zest.
What can I substitute for heavy cream?
Heavy cream is key for the luxurious texture in this recipe, but if you need a substitute, full-fat coconut milk can work for a dairy-free version. Keep in mind the flavor will be different, with a slight coconut undertone, which could be delightful in its own right.
How do I caramelize the sugar without a blowtorch?
If you don’t have a kitchen blowtorch, you can caramelize the sugar under a hot broiler in your oven. Place the posset cups on a baking sheet and set under a hot broiler for 1–3 minutes, watching closely to avoid burning. It’s a little less precise but still gets the job done.
Can I make this recipe for more people?
Absolutely! This Lemon Posset Brûlée Recipe scales beautifully. Just multiply the ingredients accordingly and use additional lemon halves or small ramekins for serving. Keep chilling times the same to ensure the perfect set and texture.
Is there a way to make this recipe less sweet?
Yes, you can reduce the granulated sugar slightly in the cream mixture if you prefer a tart dessert. Remember that the brûlée topping also adds sweetness, so make adjustments carefully to maintain a harmonious balance.
Final Thoughts
This Lemon Posset Brûlée Recipe captures everything you want in a dessert: creamy, bright, elegant, and effortless. Whether you’re a seasoned cook or a dessert novice, this dish is an absolute joy to make and an impressive sight to serve. Go ahead and try it out—your friends and family will be asking for seconds in no time!
Print
Lemon Posset Brûlée Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
Description
Lemon Posset Brûlée is a luxurious, creamy dessert combining the tangy brightness of fresh lemons with a smooth, rich posset base finished with a crisp caramelized sugar topping. This elegant treat involves gently thickening heavy cream infused with lemon zest and juice, then chilling it until set. The brûlée topping adds a delightful textural contrast, making it a perfect refined dessert for any occasion.
Ingredients
Posset Base Ingredients
- 1 cup heavy cream
- ¼ cup granulated sugar (plus extra for brûlée topping)
- 1 to 1½ lemons (zested)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare the Lemons: Rinse the lemons thoroughly, then slice them in half and carefully scoop out the flesh using a spoon, reserving the hollowed halves as serving vessels.
- Extract Lemon Juice: Squeeze the lemon halves using your hands or a lemon squeezer, straining the juice through a sieve to remove seeds and pulp for a smooth liquid.
- Heat the Cream Mixture: In a saucepan over gentle heat, combine the heavy cream, sugar, and lemon zest. Stir frequently and heat until the mixture is slightly thickened but not boiling, allowing the flavors to infuse.
- Incorporate Lemon Juice and Vanilla: Remove the saucepan from heat and stir in the fresh lemon juice and vanilla extract, blending thoroughly to combine all flavors harmoniously.
- Strain and Cool: Pour the mixture through a fine sieve again to ensure an ultra-smooth texture and allow it to cool for about 10 minutes at room temperature.
- Fill and Chill: Spoon the posset mixture into the hollowed lemon halves and place them in the refrigerator to chill and set for at least 1 to 2 hours.
- Caramelize Sugar Topping: Just before serving, sprinkle a thin layer of granulated sugar evenly over the chilled posset surface and use a kitchen blowtorch to caramelize the sugar until it forms a crisp, golden-brown brûlée crust.
Notes
- Use fresh lemons for the brightest flavor and best results.
- Be careful not to overheat the cream mixture to prevent curdling.
- Chilling time is important for the posset to set properly.
- If a blowtorch is unavailable, using a very hot oven broiler for a short time can be an alternative for caramelizing the sugar topping.
- To prevent the lemon shells from tipping over, place them in a small dish or cup while setting and serving.
