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Lemon Posset Brûlée Recipe

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★★★★★

4.9 from 123 reviews

This Lemon Posset Brûlée is a luxurious and tangy dessert featuring a silky cream infused with fresh lemon zest and juice, set inside hollowed lemon halves, and finished with a crisp brûléed sugar topping. It’s a delightful fusion of creamy, tart, and caramelized flavors perfect for a refreshing treat.

Ingredients

Scale

Posset Base

  • 1 cup heavy cream or heavy whipping cream
  • ¼ cup granulated sugar, plus extra for brûlée topping
  • 1–1½ lemons, zested
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Garnish

  • Additional granulated sugar for brûlée topping

Instructions

  1. Prepare the Lemons: Rinse and soak the lemons thoroughly, then pat them dry. Slice each lemon in half and carefully scoop out the flesh using a spoon by inserting it between the skin and flesh and working around until the flesh releases completely.
  2. Extract the Lemon Juice: Squeeze the removed lemon flesh by hand or with a lemon squeezer over a sieve to catch seeds and pulp. Set the clear lemon juice aside for later use.
  3. Cook the Cream Mixture: In a large saucepan, combine the heavy cream, granulated sugar, and lemon zest. Heat over medium-low heat, stirring regularly for at least 5 minutes until the sugar dissolves and the cream thickens slightly, turning a faint yellow color. Be careful not to let it boil.
  4. Add Lemon Juice and Vanilla: Turn off the heat and stir in the fresh lemon juice and vanilla extract. Continue stirring gently as the mixture thickens further to develop the posset texture.
  5. Strain and Cool the Mixture: For a smooth and creamy texture, strain the cream mixture through a fine sieve to remove all lemon zest pieces. Allow the mixture to cool for about 10 minutes.
  6. Fill Lemon Halves and Chill: Evenly fill the hollowed lemon halves with the posset mixture. Place them in the refrigerator and chill for at least 1 to 2 hours or overnight to set completely.
  7. Brûlée the Top (Optional): When ready to serve, you can enjoy the posset as is or sprinkle an even layer of granulated sugar on top and caramelize it using a kitchen blowtorch to create a crisp brûlée crust.

Notes

  • If using large lemons, double the recipe as one large lemon yields more servings.
  • This recipe makes enough posset to fill 3 regular-sized lemons, producing 6 lemon halves.
  • Do not boil the cream mixture to avoid curdling; gentle heating is key.
  • Using a fine sieve ensures a smooth and creamy texture without zest bits.
  • Chilling time can be extended overnight for convenience.

Keywords: Lemon Posset, Lemon Brûlée, Easy Lemon Dessert, Creamy Lemon Posset, Citrus Brûlée, No-Bake Lemon Dessert

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