Lemon Posset Brulee

There’s something magical about the contrast of creamy citrus and crisp caramel. Lemon Posset Brulee is that rare dessert that manages to be both refreshing and indulgent, delicate yet rich. With its silky-smooth lemon cream tucked inside natural lemon shells and finished with a crackly sugar top, it’s a showstopper that tastes as good as it looks.

Behind the Recipe

This dessert was born from a craving for something bright and satisfying, yet simple enough to make without fuss. I remember making it on a sunny afternoon, the scent of fresh lemons perfuming the kitchen while the cream gently simmered on the stove. The idea of bruleeing the top was a spur-of-the-moment decision, inspired by the leftover sugar on the counter and a dusty kitchen torch begging to be used.

Recipe Origin or Trivia

The posset itself has roots in medieval England, where it began as a hot drink of milk curdled with wine or ale. Over time, it evolved into the creamy citrus dessert we know today. The addition of a brûlée topping is a nod to the French classic, crème brûlée, adding a playful texture twist and an extra hint of caramel.

Why You’ll Love Lemon Posset Brulee

This dessert delivers on every level — flavor, texture, and presentation. Here’s why it deserves a spot in your repertoire:

Versatile: Serve it in lemon shells for a stunning dinner party finish or in ramekins for a cozy family treat.

Budget-Friendly: With just cream, sugar, and lemons as the stars, it’s made with pantry basics.

Quick and Easy: A few steps and a bit of patience are all it takes.

Customizable: Try it with orange, lime, or even grapefruit zest for a citrusy twist.

Crowd-Pleasing: The balance of sweet and tart pleases every palate.

Make-Ahead Friendly: Chill it overnight and brûlée just before serving.

Great for Leftovers: Store in the fridge and enjoy for up to 3 days — if there’s any left!

Chef’s Pro Tips for Perfect Results

Want to elevate your posset brulee game? Keep these tips in your apron pocket:

• Use fresh lemons, not bottled juice — the flavor is fresher and brighter.
• Simmer the cream gently, never boiling, to avoid separation.
• Strain the lemon mixture before pouring to get that silky finish.
• Chill for at least 4 hours, but overnight is best for a firm set.
• Torch the sugar topping just before serving to keep it crispy.

Kitchen Tools You’ll Need

Nothing fancy here, just a few tools that help you create magic:

Fine Mesh Strainer: Ensures your posset is smooth as velvet.
Small Saucepan: Perfect for gently heating your cream.
Citrus Zester and Juicer: For maximum lemon flavor.
Kitchen Torch: Essential for that crackly brûlée finish.
Measuring Cups and Spoons: Precision matters when working with cream and citrus.
Mixing Bowl and Whisk: To blend everything together seamlessly.

Ingredients in Lemon Posset Brulee

The beauty of this recipe is its simplicity, where each ingredient plays a key role.

1. Heavy Cream: 2 cups — creates the rich, luxurious base of the posset.
2. Granulated Sugar: 3/4 cup — sweetens the cream and forms the brûlée topping.
3. Lemon Juice: 1/3 cup, freshly squeezed — adds that essential tang and helps set the cream.
4. Lemon Zest: From 2 lemons — infuses the cream with bright citrus oils.
5. Extra Sugar (for topping): About 2 tablespoons — caramelizes for the brûlée crunch.

Ingredient Substitutions

Need to swap something out? Here’s how:

Heavy Cream: Use coconut cream for a dairy-free version.
Granulated Sugar: Swap with honey or maple syrup, adjusting to taste.
Lemon Juice: Lime or orange juice works for a flavor twist.
Lemon Zest: Use zest from the same citrus you juice for best harmony.

Ingredient Spotlight

Lemon Juice: Acts as both a flavor enhancer and a natural setting agent for the cream.
Heavy Cream: Delivers that indulgent, smooth texture and holds the posset together.

Instructions for Making Lemon Posset Brulee

Making this dessert feels like a mini adventure — simple steps leading to a restaurant-worthy payoff.

1. Preheat Your Equipment:
   No oven needed, but have your ramekins or lemon shells ready and your torch nearby.
2. Combine Ingredients:
   In a saucepan, mix the cream, sugar, and lemon zest. Heat gently over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes (do not boil). Remove from heat and stir in the lemon juice.
3. Prepare Your Cooking Vessel:
   Strain the mixture through a fine mesh sieve into a bowl or directly into your serving vessels.
4. Assemble the Dish:
   Pour the posset into hollowed lemon halves or ramekins. Let cool at room temperature for 10 minutes.
5. Cook to Perfection:
   Transfer to the fridge and chill for at least 4 hours, preferably overnight, until fully set.
6. Finishing Touches:
   Right before serving, sprinkle an even layer of sugar over each posset. Use a kitchen torch to caramelize the sugar until golden and crisp.
7. Serve and Enjoy:
   Let the brulee cool for a minute, then crack through that golden top and dig into the silky lemon cream beneath.

Texture & Flavor Secrets

This dessert delivers a duo of textures: the creamy, spoonable base melts on your tongue while the caramelized sugar top offers a satisfying snap. The citrus keeps things light and tangy, cutting through the richness for a perfectly balanced bite.

Cooking Tips & Tricks

• Chill in individual lemon halves for an eye-catching presentation.
• Use superfine sugar for a smoother brûlée topping.
• Warm the torch before using it for an even flame.
• For extra flavor, infuse the cream with a sprig of thyme or basil.

What to Avoid

• Avoid boiling the cream or it may curdle.
• Don’t skip the straining step or the texture may be gritty.
• Never brûlée too far in advance or the sugar crust will soften.

Nutrition Facts

Servings: 4
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes (including chilling)

Make-Ahead and Storage Tips

Lemon Posset Brulee is a make-ahead dream. Prep the posset the day before and store it covered in the fridge. Brulee the sugar just before serving to keep that perfect crunch. It keeps well for up to 3 days and should not be frozen, as it may lose its smooth texture.

How to Serve Lemon Posset Brulee

Serve in hollowed lemon halves for charm, or in dainty ramekins for elegance. Pair with fresh berries or a shortbread cookie. A sprig of mint adds a lovely pop of color and freshness.

Creative Leftover Transformations

Leftovers? Lucky you. Spoon the creamy posset onto pancakes or waffles. Swirl into Greek yogurt for a citrusy parfait. Or layer it into a trifle with crushed biscuits and whipped cream.

Additional Tips

• For a richer brûlée, use turbinado sugar instead of white.
• Make mini versions in demitasse cups for parties.
• Garnish with edible flowers for a garden-party touch.

Make It a Showstopper

Presentation is everything. Serve on a marble platter with lemon slices and herbs scattered around. Use golden teaspoons and linen napkins for that extra luxe feel.

Variations to Try

• Lime Posset Brulee: Swap lemons for limes for a zesty twist.
• Grapefruit Brulee: Use ruby grapefruit juice for a bold pink hue.
• Berry Swirl: Add a spoon of berry compote before chilling.
• Herbal Note: Infuse cream with lavender or rosemary.
• Mini Tartlets: Pour into baked tart shells before chilling.

FAQ’s

Q1: Can I make this without a kitchen torch?

A1: Yes, use the broiler on high, watching closely so the sugar doesn’t burn.

Q2: Can I use low-fat cream?

A2: It’s not recommended. The dessert won’t set properly without full-fat cream.

Q3: How long can I store leftovers?

A3: Up to 3 days in the refrigerator, covered.

Q4: Can I freeze Lemon Posset Brulee?

A4: Freezing is not ideal as it affects the texture.

Q5: Can I make it vegan?

A5: Yes, try using full-fat coconut cream and maple syrup.

Q6: What’s the best sugar for the brûlée topping?

A6: Superfine sugar or caster sugar caramelizes quickly and evenly.

Q7: How do I hollow out the lemons?

A7: Cut in half and scoop out the flesh with a spoon, being careful not to pierce the skin.

Q8: Can I add vanilla?

A8: Absolutely, a splash of vanilla extract deepens the flavor.

Q9: Is this gluten-free?

A9: Yes, this recipe is naturally gluten-free.

Q10: Can I double the recipe?

A10: Definitely, just maintain the ingredient ratios and use a larger saucepan.

Conclusion

Lemon Posset Brulee is the kind of dessert that makes people pause mid-bite with a smile. It’s vibrant, velvety, and full of sunshine in every spoonful. Whether served in lemons or ramekins, for guests or just yourself, it’s the kind of sweet moment you’ll come back to again and again.

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