Name: Lemon Posset Brûlée Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 4 h 30 min
Cuisine: British
Ingredients: 4 lemons; 6 Tablespoons lemon juice (from the lemons above); 2 Cups heavy whipping cream; 1 Cup granulated sugar; 1 Teaspoon vanilla extract (optional); Extra granulated sugar for topping; lemon slices; whipped cream; mint sprigs; fresh berries

Jump to Recipe

If there’s ever an occasion where you want to wow a crowd and make dessert feel like pure magic, Lemon Posset Brûlée is your ticket to absolute bliss. Think luscious, silky custard with a punch of zesty lemon, all nestled into its own lemon shell, then finished with that classic, caramelized brûlée crown. This recipe is as sophisticated as it is simple, with each elegant bite offering a dreamy balance of tart, sweet, and creamy. Whether you’re hosting a summer dinner party, planning a romantic date night, or just treating yourself (because you deserve it!), Lemon Posset Brûlée brings light, citrusy sunshine to any table.

Lemon Posset Brûlée Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Lemon Posset Brûlée is how it transforms just a handful of humble ingredients into something extraordinary. Each component is essential to the flavor and texture, so even with so few items on your grocery list, nothing is wasted and every bite shines.

Lemons: Both the juice and the hollowed shells give this dessert its intense, fresh lemon flavor and playful presentation.
Heavy whipping cream: The foundation of the posset’s luxurious, velvety texture—there’s just no substitute for the real deal.
Granulated sugar: Provides just the right amount of sweetness and caramelizes perfectly for the brûlée finish.
Vanilla extract (optional): Adds a gentle floral note if you want to round out the lemon’s punch with a whisper of warmth.
Lemon slices: A cheerful and edible garnish for an extra pop of color and flavor.
Whipped cream: Lightens each bite and makes the dessert feel even more decadent.
Mint sprigs: Brings a refreshing herbal aroma that brightens the whole dish.
Fresh berries: Offer a burst of color and natural sweetness that pairs beautifully with lemon.

How to Make Lemon Posset Brûlée

Step 1: Prep the Lemons

Begin by slicing your lemons in half lengthwise—this not only looks stunning but gives just the right amount of surface area for filling later. Scoop out and discard the seeds, then juice the lemons thoroughly (don’t forget to save 6 tablespoons for your posset mixture). The shells will become the most adorable edible bowls, so gently use a spoon to remove any lingering pulp from inside each lemon half. Set the hollowed lemon shells aside for later.

Step 2: Stabilize Your Lemon Shells

To keep the lemon halves perfectly upright once filled, nestle each one cut side up into a cupcake tin or small ramekins. This step ensures your Lemon Posset Brûlée sets beautifully and doesn’t tip over, turning your kitchen into a little dessert laboratory of citrusy dreams.

Step 3: Create the Posset Mixture

In a saucepan, combine the heavy cream and granulated sugar over medium-high heat. Stir slowly and continuously, letting the mixture come to a gentle boil. Once boiling, reduce the heat and let simmer for about 2 minutes to dissolve the sugar into the cream entirely. Remove from heat and stir in the reserved lemon juice and vanilla extract (if using). Let the mixture sit and cool for at least 15 minutes, allowing flavors to marry and the mixture to thicken slightly.

Step 4: Fill and Chill

Give your posset mixture one last stir before carefully pouring it into the prepared lemon halves, filling each nearly to the top. Any extra posset can be poured into ramekins for bonus portions. Once done, let your Lemon Posset Brûlée cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. This is where the magic happens—the posset will set to a silky, spoonable consistency.

Step 5: Finish with Brûlée (Optional but Recommended!)

Ready for that irresistible sugar crunch? Sprinkle a thin layer of granulated sugar (about 1-2 teaspoons) over the chilled posset in each lemon half. Use a kitchen torch to gently melt and caramelize the sugar until it forms a golden, glassy crust on top. This brûlée layer adds a delightful contrast to the satiny custard beneath. Return the desserts to the fridge for 10–15 minutes to set the brûlée topping fully before serving.

How to Serve Lemon Posset Brûlée

Garnishes

For a picture-perfect finish, top each Lemon Posset Brûlée with paper-thin lemon slices, a generous mound of pillowy whipped cream, vibrant mint sprigs, or a scattering of your favorite fresh berries. These little additions bring extra freshness, color, and irresistible charm to every serving.

Side Dishes

This dessert truly shines on its own, but if you’re looking to round out a menu, pair Lemon Posset Brûlée with crisp almond biscotti, buttery shortbread, or even delicate Madeline cookies. For a summer garden party, consider serving alongside a refreshing fruit salad or a lightly sparkling wine.

Creative Ways to Present

There’s no rule that says you must always use lemon shells—though they certainly win hearts! For a twist, pour the posset into elegant glassware for a more refined look, or rustic mason jars for picnic-style charm. If making for a crowd, create a brûlée “flight” by using different citrus shells like lime or orange for colorful variety.

Make Ahead and Storage

Storing Leftovers

Lemon Posset Brûlée keeps well covered in the refrigerator for up to 2–3 days. Simply layer plastic wrap or an airtight lid over the filled lemon halves or ramekins, and they’ll be just as luscious the next day. Add garnishes right before serving to maintain freshness and texture.

Freezing

Possets themselves can actually be frozen (preferably before you add the brûlée topping). Place them in airtight containers or wrap the lemon halves tightly, and freeze for up to one month. Thaw overnight in the refrigerator before serving. Keep in mind the texture might become slightly less creamy after thawing, but the flavor will still shine.

Reheating

Lemon Posset Brûlée is served chilled, so no reheating required! If you want to refresh the brûlée topping, you can sprinkle on a touch more sugar and use a kitchen torch for a fresh caramelized finish. Allow to cool for a few minutes before digging in.

FAQs

Can I make Lemon Posset Brûlée without a kitchen torch?

Absolutely! If you don’t have a kitchen torch, you can carefully caramelize the sugar under your oven’s broiler. Watch closely so it doesn’t burn, and let the brûlée cool before serving. Alternatively, skip the brûlée topping and embrace a softer finish with plenty of fruit and whipped cream.

What’s the best way to juice and hollow lemons for this recipe?

Roll the lemons firmly on the countertop before slicing; this helps release more juice. After juicing, use a small metal spoon to scoop and scrape out the interior, taking care not to tear the shell. Work gently for the neatest cups!

Is it possible to make Lemon Posset Brûlée ahead for a party?

Yes! By preparing them up to a day in advance and storing them in the fridge, you’ll free up precious time on the day of your gathering. Add garnishes and brûlée topping just before serving for ultimate freshness and wow-factor.

Can I use other citrus fruits besides lemons?

Definitely! Lime, orange, or even grapefruit can be used to create unique flavors and stunning presentations. Adjust the sugar slightly depending on the tartness and intensity of your selected citrus.

Why did my mixture not set?

Typically, if a posset doesn’t set, it could be due to incorrect cream-to-acid ratios or not boiling the cream long enough. Ensure you’re using heavy cream, measuring carefully, and letting the mixture simmer as directed—the acidity of the lemon is key to thickening the dessert naturally.

Final Thoughts

Few desserts feel as bright or celebratory as Lemon Posset Brûlée. It’s a gorgeous, uncomplicated delight that always makes guests feel extra special. Give this recipe a try the next time you’re craving something sweet and citrusy—it might just become your new favorite treat!

Lemon Posset Brûlée Recipe

★★★★★

5.1 from 18 reviews

Author: Chloe
Total Time: 4 hours 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Lemon Posset Brûlée recipe combines the creamy richness of posset with a caramelized sugar topping for a delightful dessert that’s both refreshing and indulgent. The tangy lemon flavor cuts through the sweetness, making it a perfect treat for any occasion.

Instructions

Slice: Slice the lemons in half lengthwise.
Juice: Juice the lemons and discard seeds. Take 6 Tablespoons of the lemon juice and place into a small bowl, set aside. Discard or save the remaining lemon juice for another recipe.
Remove: Using a metal spoon clean out the fruit pulp from the halved lemons.
Stabilize: Use a cupcake tin or small ramekins to stabilize the lemon halves, placing each cut side up into one of the ramekins or cupcake spaces. Set aside.
Simmer: In a small saucepan, combine the cream and sugar. Heat mixture over medium-high heat, stirring slowly and continuously. Once the mixture comes to a boil, reduce heat and let simmer for 2 minutes, then remove from heat.
Cool: Add the lemon juice and optional vanilla extract to the cream mixture, stirring slowly. Let the mixture sit to cool for at least 15 minutes.
Fill: After cooling, pour the mixture into the halved lemons, filling each almost to the top. Pour any extra posset into ramekins.
Chill: Let the posset cool completely, cover, and refrigerate for at least 4 hours or overnight.
For Brûlée Topping: Sprinkle granulated sugar on top of each posset. Use a kitchen torch to caramelize the sugar until golden brown. Chill for 10-15 minutes.
If Not Making a Brûlée Topping: Garnish with lemon slices, mint leaves, berries, and/or whipped cream.