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
Scale
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.
