Lemon Posset
Recipe from Our Place
Indulge in the harmonious blend of creamy and tangy flavors with this Lemon Posset Crème Brûlée. This elegant dessert combines the silky smoothness of traditional British lemon posset with the delightful caramelized sugar crust of a classic crème brûlée. Served in hollowed-out lemon halves, it's as visually stunning as it is delicious.
Watch the Recipe
4 1/2 hours
15 minutes
6
What You'll Need
Ingredients
For the Lemon Posset
6 large lemons (for serving vessels and juice)
2 cups (480 ml) heavy cream
2/3 cup (130 g) granulated sugar
Zest of 1 lemon
1/3 cup (80 ml) freshly squeezed lemon juice
1 teaspoon pure vanilla extract (optional)
For the Brûlée Topping
Additional granulated sugar, for caramelizing
Directions
Prepare the Lemon Posset
Step 1
Slice the lemons in half lengthwise.
Step 2
Using a spoon, carefully scoop out the flesh, ensuring the rind remains intact to serve as cups.
Step 3
Strain the extracted lemon flesh to obtain fresh juice; set aside 1/3 cup (80 ml) for the posset.
Step 4
Arrange the hollowed lemon halves in a muffin tin or on a tray to keep them upright.
Prepare the Lemon Cups
Step 1
In a saucepan over medium heat, combine the heavy cream, granulated sugar, and lemon zest. Stir continuously until the sugar dissolves and the mixture reaches a gentle simmer.
Step 2
Remove the saucepan from heat. Slowly whisk in the freshly squeezed lemon juice and vanilla extract (if using) until fully incorporated.
Step 3
Strain the mixture through a fine-mesh sieve to remove the lemon zest, ensuring a smooth texture.
Step 4
Allow the mixture to cool slightly for about 10 minutes.
Fill and Set
Step 1
Carefully pour the posset mixture into the prepared lemon cups, filling each nearly to the top.
Step 2
Refrigerate the filled lemon cups for at least 4 hours, or until the posset is fully set and has a custard-like consistency.
Brûlée the Tops:
Step 1
Just before serving, evenly sprinkle a thin layer of granulated sugar over the surface of each set posset.
Step 2
Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion until it melts and forms a golden, crisp layer.
Step 3
Allow the caramelized sugar to cool and harden for a minute before serving.
