Lemon Posset Brûlée is the ultimate creamy dessert - silky smooth, tangy, and finished with a crisp brûlée topping that cracks beautifully under your spoon. Made with just three or four simple ingredients, this no-fuss treat delivers maximum flavour with minimal effort. Served in lemon halves, it's a bright, refreshing summer dessert that looks as good as it tastes.
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When Lemon Posset Meets Crème Brûlée
Take the silky smoothness of lemon posset, the rich caramelised top of creme brulee, and you get Lemon Posset Brûlée - a match made in dessert heaven.
This classic dessert has the luscious texture that sits somewhere in between a creamy custard and panna cotta, but without the fuss of egg yolks or gelatine.
That means it's not only ridiculously easy to make but also a great option for those with food intolerances or specific dietary needs. Simple, elegant, and completely irresistible.
Ingredient Notes
Here's what you will need to make these easy Lemon Possets Brulee:
- double cream: a.k.a heavy cream with 35% fat content, that is sometimes referred to as heavy whipping cream.
- caster sugar: a.k.a superfine sugar. You may use granulated white sugar too.
- lemons: you will need the zest, juice and the lemon rind shells to serve in. If you have limes, try our Lime Posset recipe.
- demerara sugar (optional): it is great for brulee topping, but you can use granulated sugar too.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Zest one lemon into a large jug.
2. Half 3-4 lemons, and scoop the flesh out of the peel using a grapefruit spoon or a sharp-edged tablespoon, taking care not to pierce through the peel.
NOTE: You will only need 35 ml of lemon juice, but if you want to serve this lemon posset dessert in lemon cups, the amount of lemons you will need will depend on the size of your lemons. Alternatively, you can simply serve them in small bowls or glasses.
3. Place the lemon flesh into a fine sieve and press down with the spoon to collect lemon juice (you will only need 35g of it in the recipe).
4. Stirring continuously, heat cream and sugar over low-medium heat until sugar dissolves and the mixture starts bubbling around the edges. Then, take it off the heat and leave it to cool down for a couple of minutes.
5. Pour the cream into the jug with the lemon zest and stir to combine.
6. Whisking continuously, gradually pour in the lemon juice.
7. Arrange the lemon halves in a muffin tin or a dish that would allow them to stand on their base securely.
8. Pour the lemon cream mixture into each lemon half and place them in the fridge to set for 3 hours.
9. Once set, sprinkle about ½ teaspoon of sugar on top. Heat the surface with a kitchen blow torch until it forms a thin layer of crunchy caramel. Enjoy!
Serving Suggestions
For best results, pair the silky richness of Lemon Posset Brûlée with something crunchy - an amaretti biscuit or a piece of buttery shortbread does the trick.
A handful of fresh berries adds a juicy contrast, balancing the sweetness with a little tartness. Served in lemon shells, it's a show-stopping way to end a dinner party - light yet indulgent, and guaranteed to impress.
Storage
Lemon possets can be kept in the fridge for a couple of days, making them a great make-ahead dessert. However, once you add the brûlée topping, they should be served soon after-otherwise, the caramel will start to get wet and lose its crunch.
More Lemon Desserts
Love citrusy treats? Here are more lemon desserts to brighten your table with their fresh, zesty flavour.
Lemon Posset Brûlée
Equipment
- Lemon Zester
Ingredients
- 220 ml (1 cup) double cream a.k.a heavy cream, 35% fat
- 70 g (½ cups) caster sugar
- 35 ml (2½ tablespoon) lemon juice
- zest of 1 lemon
- 4 teaspoon demerara or more white sugar
Instructions
- Zest one lemon into a large jug.
- Half 3-4 lemons, and scoop the flesh out of the peel using a grapefruit spoon or a sharp-edged tablespoon, taking care not to pierce through the peel.
- Place the lemon flesh into a fine sieve and press down with the spoon to collect lemon juice (you will only need 35g of it in the recipe)
- Stirring continuously, heat cream and sugar over low-medium heat until sugar dissolves and the mixture starts bubbling around the edges. Then, take it off the heat and leave it to cool down for a couple of minutes.
- Pour the cream into the jug with the lemon zest and stir to combine.
- Whisking continuously, gradually pour in the lemon juice.
- Arrange the lemon halves in a muffin tin or a dish that would allow them to stand on their base securely.
- Pour the lemon posset mixture into each lemon half and place them in the fridge to set for 3 hours.
- Once set, sprinkle about ½ teaspoon of sugar on top. Heat the surface with a kitchen blow torch until it forms a thin layer of crunchy caramel. Enjoy!
Nutrition
Megan says
Torching the top of a lemon posset is an absolute game-changer! That brittle, caramelized sugar crust adds the best crunch to the silky, tart citrus cream underneath. It looks incredibly elegant but is surprisingly simple to whip up.
Ieva Greber says
Thank you so much, Megan! I completely agree — that crisp caramelised top makes such a difference against the smooth lemon posset. It feels a bit fancy, but thankfully without any of the actual faff!
Meg says
Ever I saw these on instagram I wanted to make them. So impressive and delicious!
Mia says
So refreshing and delicious!
Val says
This Lemon Posset Brûlée is creamy, tangy, and so pretty served in lemon halves. The crisp brûlée topping makes it feel extra special while still being simple and refreshing.
Ieva Greber says
Thanks, Val — that crisp brûlée top against the creamy tang is such a lovely contrast, and serving it in the lemon halves does make it feel that bit more special. Glad it hit the mark!