Lemon Brûlée Posset Delight (Printable)

Silky lemon cream with crisp caramelized sugar topping in hollowed lemon shells.

# What You Need:

→ Cream Base

01 - 2 cups heavy cream
02 - 3/4 cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

04 - 6 tablespoons freshly squeezed lemon juice (about 2–3 lemons)

→ Serving

05 - 6 large lemons (halved and hollowed)

→ Brûlée Topping

06 - 1 to 1 1/2 tablespoons caster sugar

# Directions:

01 - Halve 6 large lemons lengthwise. Juice and carefully scoop out the flesh, keeping the shells intact. Trim a thin slice from the bottom of each shell so they stand upright. Refrigerate the shells until needed.
02 - In a medium saucepan, combine heavy cream, sugar, and lemon zest. Heat over medium, stirring until the sugar dissolves and mixture reaches a gentle boil. Simmer for 3 minutes without letting it spill over, then remove from heat.
03 - Stir in the freshly squeezed lemon juice; the mixture will thicken slightly. Allow to cool for 10 minutes, then strain through a fine mesh to remove zest for a silky texture.
04 - Carefully pour the warm mixture into the prepared lemon shells, filling nearly to the rim.
05 - Refrigerate for at least 3 hours until the cream is fully set.
06 - Sprinkle about 1 teaspoon caster sugar evenly over each set lemon cream. Caramelize using a kitchen blowtorch until sugar forms a crisp brûlée crust. Let stand 2–3 minutes before serving.

# Expert Advice:

01 -
  • The texture is somewhere between a custard and mousse, impossibly silky without any gelatin or tricky techniques
  • That moment when you crack the caramelized sugar top feels sophisticated and fun every single time
  • Serving them inside actual lemon shells makes everyone think you're fancier than you actually are
02 -
  • The posset might look loose when you pour it, but trust the process. The lemon juice reacts with the cream and it will set firm
  • Don't skip chilling the lemon shells before filling them. They soften if left at room temperature too long
  • You need to work quickly once you add the lemon juice, as the setting process begins immediately
03 -
  • Room temperature lemons are easier to juice and release more liquid. Microwave them for ten seconds if they're cold from the fridge
  • A pinch of sea salt in the cream mixture makes the lemon flavor pop without tasting salty
  • If you don't have a torch, your grill/broiler works but watch it like a hawk. Sugar goes from perfect to burnt in seconds
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