Lemon Posset Brûlée

A creamy twist on a beloved British dessert, Lemon Posset Brûlée is rich, luscious, and irresistibly zesty. Made with just 3–4 simple ingredients, no eggs, no baking—and finished with that satisfying, crackable brûlée topping—I love how effortlessly elegant it feels for such minimal effort.

Why You’ll Love This Recipe

I adore this recipe because it balances creamy luxury with bright lemon flavor. It’s naturally gluten-free and egg-free, making it ideal for those with dietary preferences. Plus, the brûlée topping adds a sophisticated flair, transforming a humble posset into a showstopper dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup heavy cream (or heavy whipping cream)

• ¼ cup granulated sugar, plus extra for brûlée

• Zest of 1–1½ lemons

• 3 tablespoons fresh lemon juice

• 1 teaspoon vanilla extract

Directions

1. Rinse and thoroughly dry lemons. Slice them in half and scoop out the flesh, keeping the hollow halves as bowls.

2. Squeeze the lemon flesh (by hand or with a juicer), strain out seeds/pulp, and set aside the juice.

3. In a large saucepan over medium-low heat, combine heavy cream, sugar, and lemon zest. Stir until sugar dissolves and cream slightly thickens—about 5 minutes. Avoid boiling.

4. Remove from heat, then whisk in lemon juice and vanilla extract. The mixture will thicken as it cools.

5. Optional: strain through a sieve to remove zest for ultra-smooth texture.

6. Let cool for 10 minutes, then spoon into hollowed lemon halves (or small ramekins).

7. Chill in the fridge for 1–2 hours or overnight, until fully set.

8. When ready to serve, sprinkle a thin layer of sugar on top and carefully brûlée with a torch until caramelized and crackly.

Servings and timing

This recipe yields 6 regular-size lemon-half servings.

• Prep time: 5 minutes

• Cook time: 10 minutes

• Chill time: 2 hours

• Total time: Approximately 2 hours 15 minutes

Variations

• Flavor twists: Swap lemon for lime or orange zest/juice for a citrusy variation.

• Herbal infusion: Add a sprig of thyme or mint during heating, then remove before pouring.

• Dairy alternative: Use coconut cream for a lighter, dairy-free version (flavor will be subtly different).

storage/reheating

• Storage: Keep posset brûlées in sealed containers or covered in the fridge for up to 3 days.

• Brûlée topping: For best texture, wait to brûlée sugar until just before serving.

• Reheating: If you prefer it slightly warmer, let it sit at room temperature for 10 minutes before torching. Avoid reheating in microwave or oven to maintain texture.

FAQs

What is posset?

A posset is a traditional British dessert made from cream thickened with an acid—like lemon juice. I love its velvety texture and bright flavor.

Can I use less sugar?

Yes—I’ve tried it with 3 tablespoons of sugar in the base and still found it pleasantly sweet. But don’t reduce too much or the brûlée won’t caramelize properly.

Do I need a blowtorch?

A blowtorch gives the best crackly brûlée top. But you can also use the oven’s broiler: place sugar-topped possets under the broiler for 1–2 minutes, watching closely to avoid burning.

What’s the best way to strain zest?

Using a fine-mesh sieve works well. I pour through it after mixing to remove zest bits and any tiny pulp, resulting in a silky finish.

Can this be made in advance?

Absolutely! I often make it the night before. Just wait to brûlée until serving time for the best caramel texture.

Conclusion

I love how simple, elegant, and delicious this Lemon Posset Brûlée is. With just a handful of ingredients and no baking, it’s the perfect dessert for any occasion—from casual family dinners to fancy gatherings. Give it a try, and enjoy that satisfying crunch with every spoonful!