Lemon Brûlée Posset Delight (Printable Version)

Silky lemon cream served in lemon shells with a crisp caramelized sugar topping, ideal for special occasions.

# What You'll Need:

→ Cream Base

01 - 2 cups heavy cream
02 - 0.7 cups caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

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

→ Serving

05 - 6 large lemons (halved and hollowed for shells)

→ Brûlée Topping

06 - 6 to 8 teaspoons caster sugar

# Steps to Follow:

01 - Halve 6 large lemons lengthwise. Gently juice and scoop out the flesh, keeping shells intact. Trim a thin slice off the bottom of each shell so they stand upright. Chill shells in the refrigerator.
02 - Combine heavy cream, caster sugar, and lemon zest in a medium saucepan. Heat over medium, stirring until sugar dissolves. Simmer gently for 3 minutes without boiling. Remove from heat.
03 - Stir freshly squeezed lemon juice into the cream mixture. Allow to cool for 10 minutes, then strain to remove zest for a smooth texture.
04 - Carefully pour the warm lemon cream mixture into the prepared lemon shells, filling close to the rim.
05 - Refrigerate the filled shells for at least 3 hours until the cream is set.
06 - Sprinkle about 1 teaspoon of caster sugar evenly over each set cream. Using a kitchen blowtorch, caramelize the sugar to form a crisp brûlée top. Let cool for 2–3 minutes before serving.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when it actually takes about 30 minutes of real work.
  • The contrast between the crisp brûlée top and silky cream underneath feels like a small luxury you can actually pull off at home.
  • Serving it in lemon shells means the dish tastes like anticipation and surprise at the same time.
02 -
  • The lemon juice needs to be added to warm cream, not cold, or it won't thicken properly and you'll end up with something grainy instead of silky.
  • Your lemon shells must be thick-walled and sturdy, or they'll collapse under the weight of the cold posset—I learned this the hard way with tissue-thin lemons from the market.
  • The brûlée topping must happen just before serving, or it will soften and lose that crucial crack and crunch.
03 -
  • Make sure your lemon shells are completely dry before filling them, or moisture will weep into the posset and thin it out.
  • If you're nervous about getting the torching right, practice on one posset first—you'll quickly get the feel for how long it takes to reach that perfect caramelized amber.
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