Save to Pinterest I'll never forget serving these at a summer dinner party last year. My friend Sarah took one bite and actually went quiet, which for her is saying something. The way the burnt sugar cracks against the cool, creamy lemon underneath is just magical. It's become my go-to when I want to impress people without spending all day in the kitchen.
My grandmother used to make traditional posset, which is basically an old British cure for too much wine. But this version, served in the shells with that burnt sugar top, feels like something you'd get at a restaurant. I made them for my anniversary once, and honestly, they stole the show from the main course. There's something about the presentation in the hollowed lemons that makes people feel special.
Ingredients
- 500 ml double cream: This high fat content is what gives the posset that luxurious, velvety texture. Don't be tempted to use single cream or the texture won't set properly
- 140 g caster sugar: The fine texture dissolves quickly into the cream. I've tried regular granulated and it works but takes longer to incorporate
- Zest of 2 lemons: Use a microplane or zester, avoiding the bitter white pith. The oils in the zest infuse the cream while it simmers
- 90 ml freshly squeezed lemon juice: About two to three lemons worth. Bottled juice won't give you the same bright, fresh flavor. The acid is what actually makes the cream set
- 6 large lemons for shells: Look for lemons that sit relatively flat. You'll use the juice from these for the recipe, so nothing goes to waste
- 6–8 tsp caster sugar for topping: You want enough to create an even layer that caramelizes properly. Too thin and it won't crack, too thick and it's hard to eat
Instructions
- Prepare the lemon shells:
- Cut your lemons in half lengthwise and gently scoop out the flesh with a spoon. Keep the shells intact. Trim a tiny slice off the bottom so they stand up straight without wobbling.
- Simmer the cream mixture:
- Combine cream, sugar, and zest in a saucepan. Bring to a gentle boil, stirring until sugar dissolves, then let it simmer for exactly three minutes. Watch closely so it doesn't boil over.
- Add the lemon and set:
- Stir in the fresh lemon juice. The mixture will thicken immediately. Let it cool for ten minutes, then strain through a fine mesh sieve for that silky smooth texture.
- Fill and chill:
- Pour the warm posset into your prepared lemon shells, filling almost to the rim. Refrigerate for at least three hours until completely set.
- Create the brûlée top:
- Sprinkle about a teaspoon of sugar evenly over each posset. Use a kitchen torch to caramelize until golden and bubbly. Let the sugar harden for a few minutes before serving.
Save to Pinterest I once made these for a dinner party where one guest claimed she didn't like lemon desserts. She asked for seconds. The balance between the rich cream and the sharp citrus, then that sweet burnt sugar on top, it just works. It's the kind of dessert that makes people pause and really pay attention to what they're eating.
Getting the Shells Right
The hardest part is hollowing out the lemons without tearing them. I've found that using a small spoon works better than a knife. Be gentle but firm, and don't worry if some shells are slightly uneven. The posset fills in the gaps, and honestly, rustic looks beautiful here.
The Brûlée Technique
Practice your torch technique on a spare shell or just some sugar on a plate first. You want to keep the torch moving in small circles, not staying in one spot too long. The sugar should bubble and darken evenly. That crackle when you serve it is worth the practice.
Make Ahead Wisdom
You can make the possets and fill the shells up to a day ahead. They actually improve with an extra few hours in the fridge. But only do the brûlée topping right before serving, otherwise the sugar starts to weep and lose that satisfying crunch.
- Have your kitchen torch fuel topped up before you start
- Work quickly when caramelizing so the first ones don't soften while you finish the rest
- Serve immediately after brûléeing for that perfect contrast of textures
Save to Pinterest There's something deeply satisfying about a dessert that looks impressive but comes together so quickly. These possets have that rare combination of feeling luxurious while being completely straightforward to make. Enjoy watching people crack that caramelized top for the first time.
Recipe Questions & Answers
- → What is the best way to prepare the lemon shells?
Slice lemons in half lengthwise, carefully scoop out the flesh without breaking the shells, and trim the bottoms to help them stand upright before chilling.
- → How can I achieve the perfect caramelized topping?
Evenly sprinkle caster sugar on top of the chilled cream and use a kitchen blowtorch to caramelize until golden and crisp. Alternatively, a hot grill can be used carefully.
- → Can I add any herbs to enhance the flavor?
Yes, infusing the cream with a sprig of thyme or basil during simmering adds subtle aromatic notes. Remove the herbs before adding lemon juice.
- → How long should the cream be chilled?
Chill the mixture in the lemon shells for at least 3 hours to ensure the cream sets fully and develops a silky texture.
- → What are suitable accompaniments for serving?
Serve with crisp shortbread or almond biscuits to complement the creamy lemon flavor with a buttery crunch.