Lemon Posset Brûlée

Rinse the lemons under running water, soak briefly, then pat dry. Slice each lemon in half lengthwise and carefully scoop out the flesh with a spoon, keeping the shells intact.

Place the scooped lemon flesh in a bowl, zest the lemons (if not already done) and set the zest aside. Squeeze the flesh through a fine-mesh sieve to extract the juice, discarding seeds and pulp; reserve the juice.

In a large saucepan, combine the heavy cream, 1/4 cup granulated sugar, and the lemon zest. Heat over medium‑low, stirring constantly, until the sugar dissolves and the cream thickens slightly (about 5 minutes). Do not let the mixture boil.

Remove the pan from the heat. Whisk in the freshly squeezed lemon juice and vanilla extract, continuing to stir until the mixture thickens further and becomes uniformly smooth.

Strain the custard through a fine-mesh sieve into a clean bowl to remove the zest and any remaining solids. Allow the mixture to cool at room temperature for about 10 minutes.

Divide the cooled posset evenly among the hollowed lemon halves, filling each shell to the top.

Cover the filled lemons with plastic wrap and refrigerate for at least 1–2 hours, or overnight, until fully set.

Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each lemon posset.

Using a kitchen torch, caramelize the sugar until it forms a golden‑brown, crackly crust. If a torch is unavailable, place the lemons under a preheated broiler for 1–2 minutes, watching closely to avoid burning.

Allow the brûlée layer to set for a minute, then serve the lemon posset directly in the shells, optionally garnished with a small mint leaf or extra lemon zest.