Lemon Posset Brûlée
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 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.
Equipment
- Lemon Zester
Ingredients
- 220 ml double cream a.k.a heavy cream, 35% fat
- 70 g caster sugar
- 35 ml 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
Calories: 182kcalCarbohydrates: 16gProtein: 1gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 10mgPotassium: 42mgFiber: 0.02gSugar: 16gVitamin A: 543IUVitamin C: 3mgCalcium: 25mgIron: 0.1mg
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