Lemon Posset Brûlée
A silky, tangy lemon posset served in the lemon shells and finished with a caramelized sugar crust. This no‑bake British classic uses just a few ingredients and a kitchen torch for a stunning dessert.
Maker: Suzy
From: Instagram(view original)
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Cooking context
15 min estimated total time for 4 servings.
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Ingredients
- 1 cup heavy cream (or heavy whipping cream)
- 1/4 cup granulated sugar
- 1.5 lemons
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- 1Rinse 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.
- 2Place 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.
- 3In 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.
- 4Remove 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.
- 5Strain 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.
- 6Divide the cooled posset evenly among the hollowed lemon halves, filling each shell to the top.
- 7Cover the filled lemons with plastic wrap and refrigerate for at least 1–2 hours, or overnight, until fully set.
- 8Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each lemon posset.
- 9Using 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.
- 10Allow 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.
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Frequently asked questions
- How long does it take to make Lemon Posset Brûlée?
- About 15 minutes in total: 5 minutes of prep and 10 minutes of cooking.
- How many servings does this Lemon Posset Brûlée recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Posset Brûlée recipe come from?
- It was shared by Suzy on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in Lemon Posset Brûlée?
- Roughly 171 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.