Ingredients
Equipment
Method
- Wash and dry the lemons thoroughly.
- Cut each lemon in half lengthwise.
- Carefully loosen and remove the lemon flesh with a small spoon, taking care not to cut through the peel.
- Place the six empty lemon shells in a muffin pan or small baking dish to keep them level.
- Transfer the lemon pulp to a bowl and press it with a citrus reamer or wooden muddler.
- Strain the pulp through a fine-mesh strainer.
- Measure ⅓ cup of fresh lemon juice and set it aside.
- Add the heavy cream, ⅔ cup sugar, lemon zest, and vanilla to a medium saucepan.
- Place the saucepan over medium-low heat.
- Stir until the sugar has completely dissolved.
- Bring the cream to a gentle simmer.
- Simmer for 3 to 4 minutes, stirring occasionally. Do not allow the cream to boil aggressively.
- Remove the saucepan from the heat.
- Slowly pour in the lemon juice while gently stirring.
- Let the mixture rest for 5 minutes.
- Strain the cream mixture through a fine-mesh strainer into a clean measuring jug.
- Divide the mixture evenly between the prepared lemon shells.
- Carefully place the filled shells in the refrigerator.
- Chill for at least 4 hours, or until completely set. The posset can also be refrigerated overnight.
- Just before serving, sprinkle a thin, even layer of the remaining sugar over each posset.
- Use a kitchen torch to caramelize the sugar until golden brown and bubbling.
- Let the topping rest for 1 to 2 minutes until firm and crisp.
- Garnish with fresh mint leaves, when desired.
- Serve immediately after caramelizing the tops.
Nutrition
Video
Notes
- Use heavy cream: Heavy cream or heavy whipping cream gives the dessert enough richness and structure to set properly.
- Use fresh lemon juice: Bottled juice may taste harsher and does not give the dessert the same fresh citrus flavor.
- Avoid the white pith: When zesting the lemons, remove only the yellow outer layer. The white pith underneath can taste bitter.
- Do not boil aggressively: A gentle simmer is enough. Cream can rise quickly and overflow when boiled too hard.
- Measure the juice: Adding significantly more lemon juice may make the texture grainy or overly sharp.
- Strain the mixture: Straining creates the smoothest finished posset.
- Keep the shells level: A muffin pan is useful for holding the lemon halves upright while they chill.
- Chill completely: The dessert must be very cold before adding and torching the sugar.
- Use a thin sugar layer: Too much sugar takes longer to caramelize and can warm or soften the posset underneath.
- Torch just before serving: The brûlée topping gradually absorbs moisture in the refrigerator and loses its crisp texture.
- Three-ingredient option: Omit the vanilla and brûlée topping to make a basic three-ingredient lemon posset with cream, sugar, and lemon.
- Storage: Refrigerate the un-torched possets for up to 3 days.
- Food safety: Keep this cream-based dessert refrigerated. General cold-food guidance from the Food Standards Agency explains that proper chilling helps limit harmful bacterial growth.
- Freezing: Freezing is not recommended because the cream may separate or become grainy after thawing.