Lemon Posset Brûlée Recipe

If you are searching for a dessert that is both refreshingly zesty and luxuriously creamy, this Lemon Posset Brûlée Recipe is an absolute must-try. A charming fusion of the classic British posset’s silky texture with the satisfying crispness of brûléed sugar on top, it truly melts in your mouth with every bite. Bright lemon flavors combined with the luscious cream create a decadent, yet light treat that feels elegant enough for special occasions, yet simple enough for any day you want to impress yourself or loved ones.

Ingredients You’ll Need

This Lemon Posset Brûlée Recipe is wonderfully simple but packs so much flavor. Each ingredient is essential, bringing balance and texture—from the richness of the heavy cream to the citrusy brightness of fresh lemon juice and zest. The sugar not only sweetens but also caramelizes beautifully, forming that iconic brûlée crust.

• Heavy cream: The luxurious base that gives the posset its silky, smooth texture and creamy mouthfeel.
• Granulated sugar: Sweetens the posset and creates that irresistible caramelized crust when brûléed.
• Lemons (zested and juiced): Provides the essential tangy, fragrant lemon flavor that makes this dessert sparkle.
• Vanilla extract: Adds a subtle warmth and aroma, deepening the overall flavor without overpowering the lemon.

How to Make Lemon Posset Brûlée Recipe

Step 1: Prepare the Lemons

Begin by rinsing your lemons thoroughly to remove any residues. Pat them dry, then carefully slice each lemon in half. Using a spoon, gently scoop out the flesh, running the spoon between the lemon’s skin and flesh to release it completely. This will leave you with lovely hollow lemon halves perfect for serving later.

Step 2: Extract Fresh Lemon Juice

Squeeze the lemon flesh by hand or with a citrus squeezer into a bowl. Be sure to strain the juice through a sieve to catch any seeds or pulp so that the lemon juice you add to your posset is smooth and free of bitterness.

Step 3: Cook the Cream Mixture

In a large saucepan, combine the heavy cream, granulated sugar, and lemon zest. Stir frequently over medium-low heat, allowing the sugar to dissolve and the cream to thicken slightly—it will take at least five minutes. Watch closely so that the mixture does not boil; a faint yellow tint indicates it’s just right.

Step 4: Add Lemon Juice and Vanilla

Turn off the heat and pour in the fresh lemon juice along with the vanilla extract. Stir continuously as the cream naturally thickens more with the citrus and vanilla infusion. This step unlocks those fresh, tangy notes that make this Lemon Posset Brûlée Recipe so unforgettable.

Step 5: Strain and Cool the Mixture

For the smoothest texture, strain your posset mixture through a fine mesh sieve to remove all lemon zest. Let it cool for about ten minutes before proceeding to the next step.

Step 6: Fill and Chill

Evenly pour the creamy lemon mixture into the hollow lemon halves you prepared earlier. Place them in the refrigerator to chill for at least one to two hours, or ideally overnight. This chilling time allows the posset to set perfectly with that luscious, creamy consistency.

Step 7: Brûlée the Sugar Topping

When your possets are set and ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each lemon half. Using a kitchen blowtorch, carefully caramelize the sugar until it forms a crisp, golden crust. This delightful brûlée layer adds a brilliant contrast of textures and flavor to your dessert.

How to Serve Lemon Posset Brûlée Recipe

Garnishes

Simple garnishes can elevate the beauty and taste of your posset. Consider topping with a sprig of fresh mint or a delicate edible flower to enhance its presentation. A few zest curls or thin lemon slices around the serving plate can emphasize the citrus theme beautifully.

Side Dishes

Pair this zesty yet creamy dessert with light accompaniments like shortbread cookies or buttery biscotti. Fresh berries such as raspberries or blueberries also complement the tartness wonderfully and add a burst of color and freshness to your plate.

Creative Ways to Present

Serving your Lemon Posset Brûlée Recipe in the hollowed lemon halves is already a charming idea, but you can also get creative by pouring the posset into individual ramekins or clear glasses for a modern touch. Layer with a sprinkle of crushed pistachios or a drizzle of honey for added texture and sweetness.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Lemon Posset Brûlée, keep it refrigerated in airtight containers. It will stay fresh and creamy for up to three days, though the brûlée crust is best enjoyed immediately after torching for that perfect crunch.

Freezing

This delicate dessert is not ideal for freezing because the creamy texture may change once thawed. For the best experience, make only what you plan to consume within a few days.

Reheating

Since this dessert is enjoyed cold, reheating is not recommended. However, if you want to refresh the brûlée topping’s crispness, simply sprinkle a light layer of sugar on top and use the blowtorch again to re-caramelize it before serving.

FAQs

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice really makes a difference in this recipe’s brightness and authenticity. Bottled lemon juice tends to be more acidic and less vibrant, so fresh is preferred for the best flavor in your Lemon Posset Brûlée Recipe.

What can I use if I don’t have a blowtorch?

If you don’t have a kitchen blowtorch, you can place the sugar-topped posset under a hot broiler for 1 to 2 minutes. Keep a close eye to avoid burning — the sugar should melt and caramelize quickly.

Can I make this dessert dairy-free?

While the traditional posset relies on heavy cream for its creamy texture, you can experiment with full-fat coconut milk or other plant-based creams. Just keep in mind the texture and flavor might differ slightly.

Is it necessary to strain the lemon zest out?

Straining ensures an ultra-smooth texture, which is what you expect from a posset. If you love a bit of texture and zest, you can skip this step, but the classic recipe calls for straining for the creamiest result.

How long should I chill the posset before serving?

Chilling for at least 1 to 2 hours is essential to let the posset set properly. For optimal texture and flavor, chilling overnight is even better and allows the flavors to meld beautifully.

Final Thoughts

This Lemon Posset Brûlée Recipe is truly one of those rare desserts that feels both luxurious and effortless. It dazzles with its smooth, creamy base and the satisfying crunch of caramelized sugar, all wrapped in invigorating lemon zest and juice. Whether you’re whipping it up for a weeknight treat or a special celebration, it promises to delight everyone lucky enough to have a taste. Give it a try, and I guarantee you’ll find yourself coming back to this classic with a twist again and again!

Lemon Posset Brûlée Recipe

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Lemon Posset Brûlée is a luscious British dessert featuring a creamy, tangy lemon-infused posset topped with a delicate caramelized sugar crust. This no-bake, chilled treat combines the smooth richness of heavy cream with fresh lemon juice and zest, finished with a crisp brûlée layer for an elegant presentation perfect for any occasion.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Stovetop
• Cuisine: British
• Diet: Gluten Free

Ingredients

Posset Mixture

• 1 cup heavy cream (or heavy whipping cream)
• ¼ cup granulated sugar (+ more for brûlée)
• 1–1½ lemons (zested)
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Prepare the Lemons: Rinse and soak the lemons thoroughly to remove any dirt or residues, then pat them dry. Carefully slice the lemons in half. Using a spoon, scoop out the flesh by inserting the tip between the skin and flesh and gently loosening the flesh all around until fully released.
2. Extract Lemon Juice: Squeeze the lemon flesh by hand or with a lemon squeezer to gather fresh juice. Strain the juice through a sieve to remove seeds and pulp, then set it aside.
3. Heat Cream Mixture: In a large saucepan over medium-low heat, combine the heavy cream, granulated sugar, and lemon zest. Stir consistently until the sugar dissolves and the cream thickens slightly, about 5 minutes. The cream will take on a faint yellow color. Avoid boiling to maintain the creamy texture.
4. Add Flavors: Turn off the heat and stir in the fresh lemon juice and vanilla extract. Continue stirring as the cream mixture thickens further, ensuring the flavors meld well.
5. Strain and Cool: For a smooth texture, strain the mixture through a fine sieve to remove lemon zest bits. Allow the cream to cool for about 10 minutes to slightly thicken before pouring.
6. Fill and Chill: Evenly fill the hollowed lemon halves with the posset mixture. Refrigerate for at least 1 to 2 hours or preferably overnight until set and firm.
7. Caramelize Sugar (Brûlée): When ready to serve, optionally sprinkle an even layer of granulated sugar on top of each lemon half and use a kitchen blowtorch to caramelize the sugar until golden and crisp, forming the brûlée crust. Serve immediately.

Notes

• Make sure not to boil the cream mixture to avoid curdling.
• For best results, chill the possets overnight to deepen the flavors and ensure a firm set.
• If you don’t have a blowtorch, you can broil the sugar lightly in the oven but watch closely to prevent burning.
• Use unwaxed lemons for zesting to avoid bitterness and chemical residues.
• Lemon posset can be made in regular ramekins if lemon halves are unavailable.