There is something irresistibly charming about the Lemon Brûlée Posset Dessert Recipe, a bright and creamy treat that effortlessly combines the zesty freshness of lemon with the luxurious silkiness of a posset. This dessert not only dazzles with its crisp caramelized topping but also enchants with the smooth, tangy cream nestled inside natural lemon shells. Perfect for sharing with friends or for a special occasion, this recipe transforms simple ingredients into an elegant showstopper that tastes as delightful as it looks.
Ingredients You’ll Need
This Lemon Brûlée Posset Dessert Recipe uses a handful of straightforward ingredients which come together beautifully. Each element plays a vital role—adding richness, a hint of sweetness, refreshing citrus notes, and that iconic brûlée crispness on top.
- Heavy cream: The star for that indulgently creamy and velvety texture that makes the posset irresistibly smooth.
- Caster sugar: Provides the perfect subtle sweetness that balances the tartness of the lemon without overpowering it.
- Lemon zest: Adds aromatic brightness and a fresh citrus aroma that wakes up the palate.
- Freshly squeezed lemon juice: Delivers natural tangy acidity essential for the posset’s signature lemon flavor and slight thickening.
- Large lemons, halved and hollowed: Serve as charming, edible cups that elevate the presentation and soak up extra lemony goodness.
- Sugar for caramelizing: Creates the signature crisp, crackling brûlée top that perfectly contrasts the creamy posset beneath.
How to Make Lemon Brûlée Posset Dessert Recipe
Step 1: Prepare Lemon Shells
Begin by carefully halving your lemons lengthwise. Gently juice and scoop out the flesh, preserving all the delicate lemon shells. Trim a thin, flat slice off the bottom of each shell so they sit upright without tipping over. Pop these in the fridge while you get on with the rest of the dessert. Using the lemon shells as serving vessels instantly adds charm and a fresh lemon fragrance to the dish.
Step 2: Simmer Cream Mixture
Next, combine the heavy cream, caster sugar, and lemon zest in a medium saucepan and heat it over medium heat. Stir gently as it approaches a gentle boil, making sure the sugar fully dissolves. Once boiling, maintain a gentle simmer for about 3 minutes without letting it boil over—this step is crucial to build that creamy, luscious base of your posset.
Step 3: Incorporate Lemon Juice
Remove the saucepan from the heat and stir in freshly squeezed lemon juice. You’ll notice the mixture thickens immediately, signaling that it’s transforming into the silky posset texture you’re aiming for. Allow it to cool for about 10 minutes and then strain to remove the zest, ensuring a perfectly smooth dessert free from any bits.
Step 4: Fill Lemon Shells
Now for the fun part: carefully pour the cooled lemon cream mixture into your pristine lemon shells, filling them close to the rim. This makes each serving feel extra special, with the posset nestled perfectly inside the natural lemon cup.
Step 5: Chill Until Set
Place the filled lemon shells in the refrigerator for at least 3 hours. During this time, the dessert will firm up into the lovely, velvety texture classic to a posset—patience here really pays off!
Step 6: Caramelize Sugar Top
Finally, just before serving, sprinkle about a teaspoon of caster sugar evenly over each set posset. Use a kitchen blowtorch to carefully caramelize the sugar, forming a crackling, golden brûlée crust that beautifully contrasts the cool lemon cream. Allow the brûlée topping to cool for a few minutes so it sets properly before digging in.
How to Serve Lemon Brûlée Posset Dessert Recipe
Garnishes
Adding a fresh garnish to your Lemon Brûlée Posset Dessert Recipe can give it that final wow factor. Think of a thin twist of lemon peel, a few fresh mint leaves, or even edible candied lemon zest on top of the caramelized sugar. These little touches add a pop of color and extra aromatic freshness.
Side Dishes
This dessert shines on its own but can be complemented by light accompaniments such as a crisp biscotti, buttery shortbread cookies, or a simple berry compote. These sides enhance the zesty creaminess without overwhelming the palette.
Creative Ways to Present
If you want to surprise guests, consider serving the possets in delicate glass cups or edible pastry shells instead of lemon halves. Layering with crushed amaretti biscuits at the bottom adds crunch. Alternatively, present several mini possets on a dessert platter garnished with fresh herbs and citrus slices for an elegant spread.
Make Ahead and Storage
Storing Leftovers
Once your Lemon Brûlée Posset Dessert Recipe is prepared and set, store any leftovers covered in the refrigerator for up to 2 days. The posset maintains its rich creaminess, but it’s best enjoyed fresh for that crisp brûlée topping and vibrant lemon flavor.
Freezing
This dessert is best enjoyed chilled and fresh, so freezing is not recommended as it can affect the texture of the posset. The creamy silkiness may separate upon thawing, and the brûlée topping will lose its crispness.
Reheating
Reheating is not necessary and generally not recommended for this dessert. The beauty of the Lemon Brûlée Posset Dessert Recipe lies in its cool, creamy texture combined with the crunchy, freshly torched sugar top, which reheating would compromise.
FAQs
Can I use lime instead of lemon for this dessert?
You can swap lemon for lime juice and zest, but keep in mind the flavor will be different—lime brings a sharper, more intense citrus note. The technique remains the same, and the result is equally delicious with slight variation in brightness.
What if I don’t have a kitchen blowtorch?
If you don’t own a blowtorch, you can carefully use your oven’s broiler setting to caramelize the sugar. Place the possets on a baking sheet and broil closely for 1–2 minutes, watching carefully to avoid burning, until the sugar melts and bubbles to a golden crust.
Can I make this recipe vegan?
This classic recipe uses heavy cream, which is central to its silky texture. For a vegan version, you’d need to experiment with coconut cream or other plant-based creams, but results can vary. The setting behavior of traditional posset depends on dairy cream, so it’s tricky to replicate exactly.
How do I know when the posset has set properly?
The posset should have a firm yet tender texture after chilling for at least 3 hours. It should hold its shape but still feel creamy and smooth when you spoon into it. If it’s still runny, give it more time in the fridge.
Can I prepare the posset mixture in advance before filling shells?
Yes, you can prepare the lemon cream mixture and refrigerate it before pouring into the lemon shells. Just be sure to fill the shells and allow them to set for the full 3 hours before caramelizing the sugar top and serving.
Final Thoughts
This Lemon Brûlée Posset Dessert Recipe is a true gem for anyone who loves bright citrus flavors paired with rich, creamy textures. It’s simple enough to prepare at home yet elegant enough to impress guests with minimal effort. Give it a try—you’ll find it’s one of those desserts that keeps you coming back for one more luscious spoonful, time and again.
Print
Lemon Brûlée Posset Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Description
Lemon Brûlée Posset is a luxurious, creamy dessert featuring a velvety lemon-infused posset set inside hollowed lemon shells. Topped with a crisp caramelized sugar crust, this elegant treat balances tangy citrus flavors with rich, buttery cream—perfect for impressing guests or indulging in a refreshing summer dessert.
Ingredients
Posset Mixture
- 2 cups heavy cream
- 2/3 cup caster sugar
- Zest of 2 lemons
- 6 tablespoons freshly squeezed lemon juice (from about 2–3 lemons)
Lemon Shells
- 6 large lemons, halved and hollowed
Caramelized Sugar Topping
- 1 to 1 1/3 tablespoons caster sugar, for caramelizing
Instructions
- Prepare Lemon Shells: Halve 6 large lemons lengthwise. Gently juice and scoop out the flesh, keeping the shells intact. Trim a thin slice from the bottom of each to let them stand upright. Place the hollowed lemon shells in the refrigerator until ready to use.
- Simmer Cream Mixture: In a medium saucepan, combine 2 cups of heavy cream, 2/3 cup caster sugar, and the zest of 2 lemons. Heat over medium heat, stirring frequently until the sugar dissolves and the mixture comes to a gentle boil. Allow it to simmer gently for 3 minutes, taking care to prevent boiling over, then remove from heat.
- Incorporate Lemon Juice: Stir in 6 tablespoons freshly squeezed lemon juice into the warm cream mixture. The mixture will thicken slightly as the juice reacts with the cream. Let it cool for 10 minutes, then strain through a fine sieve to remove the lemon zest, ensuring a smooth texture.
- Fill Lemon Shells: Carefully pour the posset mixture into the prepared lemon shells, filling each close to the rim.
- Chill Until Set: Refrigerate the lemon shells filled with the posset mixture for at least 3 hours, or until fully set and firm.
- Caramelize Sugar Top: Just before serving, sprinkle about 1 teaspoon of caster sugar evenly over the top of each posset. Use a kitchen blowtorch to caramelize the sugar, forming a crisp, golden crust. Allow the top to cool for 2–3 minutes before serving.
Notes
- Use a kitchen blowtorch for best caramelizing results; alternatively, a broiler might work but be cautious to not melt the posset.
- Ensure the lemon shells are well dried and sturdy to hold the creamy filling without leaking.
- For a smoother finish, strain the cream mixture to remove zest and any solids before filling.
- Possets can be prepared a day ahead; store covered in the refrigerator.
