If you’re dreaming of a dessert that’s luscious, bright, and just a little bit dramatic, look no further than Lemon Posset Brûlée. This gorgeous treat marries silky, citrus-infused cream with the satisfying crack of caramelized sugar on top—a twist on classic posset that’s both familiar and delightfully new. And let’s not forget the presentation: these possets are served right in lemon halves, turning simple ingredients into a showstopper that’s as fun to eat as it is beautiful to serve. It’s a recipe that’s always met with wide eyes and broad smiles at my table, and I’m so excited to share every secret with you!

Lemon Posset Brûlée Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Posset Brûlée is beautifully simple, which means every ingredient counts. Classic creaminess, zesty lemons, and a shattering sugar crust blend for a dessert that sings with flavor and texture. Here’s what you’ll need—and why each item makes such a difference:

Lemons: Choose large, juicy lemons for easy juicing and plenty of sturdy halves to use as natural serving cups.
Lemon juice (6 Tablespoons): Freshly squeezed is key here; the vibrant acid balances the sweetness and sets the posset perfectly.
Heavy whipping cream (2 cups): Gives you that ultra-silky, luxurious base—don’t swap for lighter creams!
Granulated sugar (1 cup plus more for topping): Sweetens and thickens the posset, and transforms into a glistening brûlée crust.
Vanilla extract (1 teaspoon, optional): Adds subtle warmth and depth—try this if you want an extra layer of comfort.
Lemon slices: A sunny garnish that hints at what’s inside each little cup.
Whipped cream: A pillowy flourish to offset the creamy richness.
Mint sprigs: Offer a fresh, herbal note and pop of green up top.
Fresh berries: Blueberries, raspberries, or blackberries add tartness and make each serving irresistible.

How to Make Lemon Posset Brûlée

Step 1: Prepare Your Lemons

Start by slicing your lemons cleanly in half, lengthwise. Not only does this look pretty, but it creates natural cups for your Lemon Posset Brûlée. Get as much juice as you can from these lemons—press and twist!—then set aside 6 tablespoons for the posset. Use a spoon to gently scoop out and discard the pulp, leaving you with perfect little lemon boats just waiting to be filled.

Step 2: Stabilize the Lemon Cups

To keep your lemon halves upright and steady, nestle each one cut-side up in the wells of a cupcake tin or a collection of small ramekins. This handy trick keeps your posset from spilling as it sets and makes the next steps a breeze.

Step 3: Make the Cream Mixture

Combine your heavy cream and granulated sugar in a small saucepan over medium-high heat. Stir continuously so nothing sticks or scorches. Once the mixture reaches a full boil, dial down the heat and let it simmer for 2 minutes—this is crucial for setting the texture just right. Then, immediately remove from heat.

Step 4: Add Lemon Juice and Cool

Now for the magic. Stir in your reserved lemon juice and the vanilla extract (if using). You’ll see the cream thicken slightly—the acidity gets to work right away! Let this mixture cool at room temperature for at least 15 minutes. This not only helps the flavors develop but also prevents heat from wilting your lemon cups when you pour.

Step 5: Fill the Lemon Halves

Once cooled a bit, give the mixture one last gentle stir and carefully pour into your prepared lemon halves. Fill each almost to the top for an elegant look (and maximum dessert in every bite). If you have any leftover posset, pour it into ramekins for extra servings.

Step 6: Chill Until Set

Let your filled lemon possets cool completely at room temperature, then cover and transfer to the fridge. They’ll need at least 4 hours to set up—overnight is even better. This is where Lemon Posset Brûlée gets its dreamy, custard-like texture!

Step 7: Brûlée the Tops

For that signature crispy sugar crust, sprinkle each chilled posset with 1 to 2 teaspoons of granulated sugar. Use a kitchen torch to gently melt and brown the sugar until it forms a golden, glassy lid. Pop them back in the fridge for 10 to 15 minutes so the brûlée sets up firm and crackly.

Step 8: Finish and Garnish

No torch? No problem! If you prefer or need to skip the brûlée topping, simply garnish your Lemon Posset Brûlée with lemon slices, fresh berries, whipped cream, and mint sprigs. Either way, you’re in for a sensational treat.

How to Serve Lemon Posset Brûlée

Garnishes

Don’t underestimate the power of good garnishes! A swirl of whipped cream, a bright lemon wheel, fresh mint, and jewel-like berries all work together to accent the citrus notes and add an irresistible pop of color. Each bite is a delicious mix of tart, sweet, creamy, and fresh.

Side Dishes

Lemon Posset Brûlée is rich and refreshing on its own, but it also pairs beautifully with a crisp butter cookie or delicate shortbread. For a full dessert spread, you could feature it alongside a platter of fresh fruit or a tangy berry compote—something simple to complement the star of the show.

Creative Ways to Present

Sometimes presentation makes all the difference! Try chilling the posset in halved lemons for a festive, rustic look at summer parties or brunch, or use elegant ramekins for a touch of sophistication. For special occasions, serve each Lemon Posset Brûlée on a vintage saucer with a tiny silver spoon and a sprig of mint—your guests will feel utterly spoiled.

Make Ahead and Storage

Storing Leftovers

If you have any Lemon Posset Brûlée left (lucky you!), wrap each lemon (or ramekin) tightly with plastic wrap and keep them chilled in the refrigerator. They’ll stay luscious and fresh for up to 3 days—perfect for a sneaky midnight snack or an elegant finish later in the week.

Freezing

While the posset itself freezes surprisingly well, the brûlée topping can lose its crackle once thawed. If you need to store Lemon Posset Brûlée for longer, freeze the un-brûléed possets in airtight containers for up to a month. Thaw overnight in the refrigerator, then add a fresh sugar crust just before serving for best results.

Reheating

There’s no need (or desire) to reheat Lemon Posset Brûlée—this dessert is meant to be served chilled so the creamy custard and crisp sugar remain distinct. If you’ve frozen your possets, simply let them come to temperature in the fridge and brûlée the tops before enjoying.

FAQs

Can I make Lemon Posset Brûlée in advance for a dinner party?

Absolutely! In fact, Lemon Posset Brûlée is the perfect make-ahead dessert. Prepare, chill, and brûlée the day before. Just add your garnishes right before serving for maximum impact and freshness.

What if I don’t have a kitchen torch?

Don’t worry—a brûlée topping is totally optional. You can simply skip this step and pile your Lemon Posset Brûlée with luscious whipped cream, berries, and mint. If you still want a crackly top, some folks use a broiler, but be cautious, as direct heat can warm the posset underneath.

My posset didn’t set—what went wrong?

The most common culprit is not simmering the cream and sugar long enough, or not adding enough lemon juice. Both steps are crucial; the acid in the lemon juice reacts with the cream to create that lovely, custard-like set!

Can I use bottled lemon juice?

While you can, the flavor just isn’t the same as freshly squeezed. Fresh lemons provide much brighter citrus flavor and a touch of essential oils from the zest, which you miss out on with bottled juice. Plus, using the lemon shells as serving cups is half the fun!

Is Lemon Posset Brûlée gluten-free?

Yes! All the ingredients in Lemon Posset Brûlée are naturally gluten-free, making this a wonderful dessert option for guests with gluten sensitivities or celiac disease. Just be sure to check your garnishes if you’re adding cookies or other extras.

Final Thoughts

If you’re ready to wow guests or simply treat yourself, it doesn’t get much more delightful than Lemon Posset Brûlée. It’s a dish that looks like sunshine, tastes like summer, and brings a touch of elegance to any table. Trust me—once you try it, you’ll want to make it again and again!