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

Scale

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

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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.