Lemon Brûlée Posset Delight (Print Version)

Silky lemon cream chilled in lemon shells, topped with caramelized sugar for a refreshing, elegant treat.

# What You'll Need:

→ Cream Base

01 - 2 cups heavy cream
02 - 2/3 cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

04 - 6 tablespoons freshly squeezed lemon juice (from 2–3 lemons)

→ Serving

05 - 6 large lemons (halved and hollowed for shells)

→ Brûlée Topping

06 - 6 to 8 teaspoons caster sugar for caramelizing

# How to Make It:

01 - Halve 6 large lemons lengthwise. Gently juice and scoop out the flesh, preserving the shells intact. Trim a thin slice from the bottom of each shell to ensure they stand upright. Chill shells in the refrigerator.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat over medium, stirring until sugar dissolves and mixture almost reaches a gentle boil. Simmer carefully for 3 minutes without boiling over, then remove from heat.
03 - Stir in freshly squeezed lemon juice. The mixture will thicken slightly. Allow it to cool for 10 minutes, then strain through a fine mesh to remove zest for a smoother texture.
04 - Carefully pour the warm posset mixture into the chilled lemon shells, filling close to the rim.
05 - Refrigerate filled lemon shells for at least 3 hours until the mixture is fully set.
06 - Just before serving, sprinkle about 1 teaspoon caster sugar evenly over each posset. Using a kitchen blowtorch, caramelize the sugar until crisp and amber. Let harden for 2 to 3 minutes before serving.

# Additional Tips::

01 -
  • It tastes like pure luxury but requires barely any cooking skill—just patience and a torch.
  • The contrast between the silky, cool cream and that snapping caramelized top is genuinely addictive.
  • Presenting it in a real lemon shell makes people believe you spent hours in the kitchen when you really spent most of it waiting for it to chill.
02 -
  • If you don't have a blowtorch, place the sugared possets under a very hot broiler for just 1–2 minutes, watching obsessively so they don't burst—the difference in control is why I finally bought a torch.
  • The lemon juice must be fresh and warm when it meets the hot cream, or it won't set properly; cold juice can make the mixture split or stay too liquid.
03 -
  • Use a microplane to zest the lemons over a small plate so you don't lose any oils, and zest right before cooking for maximum brightness.
  • The moment the lemon juice hits the hot cream, stop stirring—gentle movement only, or you risk breaking the emulsion and ending up with a grainy texture instead of silk.
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