Description
A Lemon Posset Brûlée is a chilled, set dessert made from heavy cream, sugar, and fresh lemon juice, finished with a flame-scorched sugar lid. To understand the texture, imagine something halfway between a panna cotta and a thick lemon curd. It is incredibly rich and velvety, yet the high acidity of the lemon cuts through the fat of the cream, leaving your palate feeling refreshed rather than weighed down.
Ingredients
- 2 cups heavy cream
- ¾ cup granulated sugar
- 2 tbsp fresh lemon zest
- 5 tbsp fresh lemon juice
- 3–4 tbsp sugar (for brûlée topping)
Instructions
- Heat the cream
In a saucepan, combine heavy cream and sugar. Bring to a gentle boil over medium heat, stirring until sugar dissolves. - Simmer
Let it simmer for 3–4 minutes. This helps the mixture thicken naturally. - Add lemon
Remove from heat and stir in lemon zest and lemon juice. The acid will thicken the cream. - Strain & pour
Strain the mixture to remove zest (optional for smoother texture), then pour into ramekins or serving glasses. - Chill
Refrigerate for at least 4 hours (or overnight) until set. - Brûlée topping
Sprinkle a thin, even layer of sugar on top of each posset.
Use a kitchen torch to caramelize until golden and crisp. - Serve
Let the sugar harden for 1–2 minutes, then crack and enjoy!
Notes
This Lemon Posset Brûlée is a beautifully simple yet elegant dessert, combining bright citrus flavor with a rich, creamy texture and a perfectly crisp caramelized top. It’s an impressive make-ahead treat that feels fancy but comes together with minimal effort—perfect for special occasions or a refreshing finish to any meal
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: British
Nutrition
- Serving Size: 1 ramekin
- Calories: 420 kcal
Keywords: Caramelized Lemon Posset, Burnt Sugar Lemon Cream, Brûléed Citrus Posset, Broiled Lemon Custard Dessert.