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Lemon Posset Brûlée Recipe

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4.2 from 8 reviews

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.

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.

Find it online: https://bitezly.com/lemon-posset-brulee-recipe/