Lemon Posset (with Brulée upgrade)
For me, this lemon posset is pure culinary magic: with just three simple ingredients, you can make an incredibly creamy and refreshing dessert, without any gelatine. It requires simply 15 minutes preparation and looks so elegant served in a lemon peel that it is directly an highlight on the table!
In This Article
Why You’ll Love This Tecipe
I love fresh, simple recipes that are quick to prepare. I’ve seen these lemon possets on Instagram so often and absolutely had to try them.
- Quick: The cream is ready in just 15 minutes, the rest is just chilling in the fridge.
- 3 ingredients: No gelatine, no frills – you probably already have everything you need in your pantry and fridge already!
- A real eye-catcher: whether served in the lemon itself or with the crispy brulée layer on top or simply in a beautiful glas, this dessert looks super elegance.
👉Recipe card
Lemon Posset (with Brulée upgrade)
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Ingredients
- 4 large lemons organic, if since we are using the shells and zest
- 2 cups heavy whipping cream minimum 30–36% fat
- 2/3 cup granulated sugar
(Optional) Brûlée Topping
- 1 tbsp brown sugar per lemon half
Instructions
- Wash 3 of the lemons. Slice them in half lengthwise.
- Using a large spoon, carefully hollow out the centers without piercing the skin. Set the pulp aside. Thoroughly pat the inside of the shells dry with a paper towel to remove any excess moisture.
- Press the reserved pulp to yield about 1/2 cup (100–120 ml) of fresh juice. Strain through a fine-mesh sieve to remove seeds and excess fiber.
- In a medium saucepan, combine the heavy cream, sugar, and the zest of one lemon (the 4th lemon). Bring to a gentle boil over medium heat.
- Let simmer gently for 3–5 minutes until it is slightly reduced and coats the back of a spoon (the final weight should be around 19 oz or 550 g).
- Remove from heat and immediately whisk in the lemon juice. You will see the mixture thicken instantly.
- Pour the cream into the prepared lemon shells (or small ramekins). Let them cool to room temperature, then refrigerate for at least 4 hours or overnight for the perfect texture.
- (Optional): Just before serving, sprinkle the top of each chilled lemon possets with a teaspoon of sugar. Torch with a kitchen blowtorch until the sugar bubbles and turns a deep amber brown crust. Serve immediately.
Nutrition
3 Tips for The Perfect Lemon Posset
To give your lemon posset this silky texture and make it firm, you should just have pay attention to these 3 details:
- Cream: Be sure to use heavy cream with a fat content of at least 30%. The chemical reaction that makes the dessert set without gelatin requires the interaction of acid and fat. If you use low-fat cream, the posset will remain liquid.
- Sugar: Sugar is not just there for sweetness. It combines with the water in the cream to form a syrup when it comes to the boil. This syrup, together with the citric acid, ensures that the mixture becomes creamy and firm and doesn’t just flocculate. So unfortunately, you can’t really reduce the quantity here either.
- Temperature: Make sure you take the pan with the cream off the heat before adding the lemon juice. The cream must not continue to boil otherwise the mixture will flocculate.
Stabilize the lemons: To ensure that your lemon halves stand upright on the plate and the cream doesn’t run out, carefully cut a small piece off the underside of the peel. But make sure you don’t cut a hole in the peel!
Make it Brulée!
The nice thing is, it’s super easy to make a brulée version.
- How? After chilling (when the cream is firm), simply sprinkle an even layer of sugar on the surface and carefully caramelize it with a kitchen blowtorch until it is golden brown and shiny.
- Important note: Serve the lemon posset immediately afterwards. If it stands for too long, the sugar will draw moisture out of the cream. The caramel crust then loses its “crunch” and simply melts away.
More Dessert Ideas
If you liked the Lemon Posset, you probably love desserts that are uncomplicated but still make a statement on the plate. Here are a few more recipes for you:
FAQ about Lemon Posset
Absolutely! Lemon posset is a dessert that is great to prepare in advance. It keeps fresh in the fridge for 2 to 3 days without any problems. I even find that it has the best consistency after a night in the fridge. You should only make the brulée finish just before serving!
There are usually two decisive factors: The fat content of the cream was too low (under 30%) or you didn’t boil down the sugar-cream mixture long enough. This really takes 3-5 minutes at a gentle simmer and the amount should have reduced by about 20-30% before you add the lemon juice.
I think it’s a great idea! It also tastes very fresh, and limes are also great for making smaller portions. You have to be a little tricky with the oranges: as they are less acidic than lemons, it’s best to mix the orange juice with a dash of lemon juice to obtain the right chemical reaction.
It would be a shame to throw them away! I always squeeze the pulp directly and freeze the juice in ice cube trays. That way, you always have the perfect amount of lemon juice on hand for your next dressing or a glass of fresh mineral water.
In Lemon Posset, the sugar is not just there for sweetness. It also helps to change the structure of the cream so that it sets. If you leave out too much sugar, you run the risk of the cream remaining runny.
Thank you very easy to make and gave the Wow factor at my dinner party
Thank you, Lyn!
Amazingly easy to make and has the Wow impact at a dinner party!
The result is amazing, both in terms of presentation and taste. Do check your quantities carefully: half a lemon only holds about 40ml of filling. So don’t make too much filling.
Thank you Arjan! Yes, that’s right. I used large lemons from Italy so it was okay. In cas you have some leftovers, just pour them in a nice glas, It works well too.
It’s a really nice recipe, but I think it would be even better if these things were added: 1- It would be better if the instructions were tailored to the number of people we’ve chosen, although it’s good that the ingredients are adjusted accordingly. 2- The recipe doesn’t clearly state how much lemon zest to add; it would be better if this were written more clearly and understandably. But as I said, the recipe is still very good. Thank you for the recipe.❤️
Thank you so much for the feedback! I’ve updated the recipe card to clarify that it makes 6 possets to 6 portions, as the possets are very rich. I also fixed the instructions to show you only need the zest of one lemon in the cream to make it much clearer. So glad you enjoyed it!
So delicious and easy to make!
Thank you, Cherryl!
Elegant and love the lemon container. But more importantly it’s creamy and tart and sweet and tastes like the perfect crème brûlée for spring.
Thank you so much!
Loved it! Such adorable presentation too. Nice tartness and sweet but perfect!
Thank you so much, Kelly!
thank you
from Azores
Terceira island
Easy to make – but with elegant delicious results.
Thanks, so happy you liked it!
I lived this león recipe ! And Geraldines’ original idea of serving it inside the lemon peels 💝👍 excellent ! Thankyou 🌟
Thank you so much, Cecilia! Yes, I love to serve them this way!