Description
Lemon Posset Brûlée is a creamy, no-bake British dessert made with lemon juice, cream, and sugar—topped with a crisp brûlée crust. It’s egg-free, gluten-free, and elegantly simple to make.
Ingredients
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
Instructions
- Rinse and dry lemons. Slice in half and scoop out flesh to create lemon bowls (or use ramekins).
- Squeeze lemon juice from the scooped flesh, strain, and set aside.
- In a saucepan over medium-low heat, combine cream, sugar, and lemon zest. Stir until sugar dissolves and cream thickens slightly, about 5 minutes. Do not boil.
- Remove from heat and whisk in lemon juice and vanilla extract. Optional: strain mixture to remove zest for smoother texture.
- Cool for 10 minutes, then spoon into lemon halves or ramekins. Chill for 1–2 hours or overnight until set.
- Before serving, sprinkle a thin layer of sugar on top. Torch until golden and crackly, or broil for 1–2 minutes, watching closely.
Notes
- Swap lemon for lime or orange for a citrus twist.
- Add herbs like mint or thyme during simmering for extra aroma.
- Use coconut cream for a dairy-free version (texture/flavor may vary).
- Brûlée the sugar just before serving for best crunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 lemon half
- Calories: 190
- Sugar: 14g
- Sodium: 15mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 55mg
