Silky lemon brûlée cream (Printable View)

Silky lemon cream with a crisp caramelized sugar topping served in lemon shells.

# What You’ll Need:

→ Cream Base

01 - 2 1/8 cups heavy cream
02 - 3/4 cup caster sugar
03 - Zest of 2 lemons

→ Lemon Juice

04 - 6 tablespoons freshly squeezed lemon juice (from about 2–3 lemons)

→ Serving

05 - 6 large lemons (for shells; juice reserved above)

→ Brûlée Topping

06 - 2 to 2 2/3 tablespoons caster sugar (for caramelizing tops)

# How To Make It:

01 - Cut 6 large lemons in half lengthwise. Extract juice and flesh, keeping shells intact. Trim a thin slice from the base of each shell to stand upright. Refrigerate shells.
02 - In a medium saucepan, combine heavy cream, caster sugar, and lemon zest. Heat gently over medium, stirring until sugar dissolves. Simmer for 3 minutes without boiling, then remove from heat.
03 - Stir in freshly squeezed lemon juice; mixture will thicken slightly. Let cool 10 minutes, then strain to remove zest for smooth texture.
04 - Pour the warm cream mixture carefully into prepared lemon shells, filling nearly to the rim.
05 - Refrigerate for at least 3 hours until set and firm.
06 - Sprinkle about 1 teaspoon caster sugar atop each filled shell. Using a kitchen blowtorch, caramelize sugar until crisp. Allow to harden 2 to 3 minutes before serving.

# Best Practices:

01 -
  • The posset does most of the work for you—no eggs, no whipping, just cream and lemon juice creating silky magic.
  • Serving it in lemon shells means your dessert is as beautiful as it tastes, and guests feel genuinely special.
  • Make it hours ahead, torch it just before serving, and watch people's faces light up at the crack of brûlée on their spoon.
02 -
  • Fresh lemon juice is non-negotiable—bottled juice won't have the acidity to thicken the cream properly, and you'll end up with soup instead of posset.
  • The shells must be sturdy and completely dry before filling, or they'll weep moisture and dilute your beautiful cream.
  • Don't skip the cooling step before straining; the zest needs time to infuse the cream with all its essential oils and brightness.
03 -
  • Zest your lemons before you cut them in half for juicing—the zester will slide right across the skin without fighting the cut flesh underneath.
  • If your brûlée cracks unevenly or burns, a second thin layer of sugar torched quickly fixes it without wasting the whole dessert.
Go Back