Lemon Posset Brulee Recipe

There’s something magical about the first spoonful of this lemon posset brulee recipe—the way the crackly sugar top gives way to that cool, citrusy cream underneath never fails to wow my guests. I’ve made this lemon posset brulee recipe for quiet weeknights and special dinner parties alike, and every time, it’s a hit. The base is blissfully simple: just fresh lemon juice, heavy cream, and sugar, simmered to silky perfection.

Then comes the golden brulee crust—a caramelized finish that adds drama and crunch. What I love most about this lemon posset brulee recipe is how it feels luxurious without the fuss. It's proof that a few good ingredients and a little care can turn into something unforgettable.

Why This Lemon Posset Brulee Recipe Works So Well

What I love most about this lemon posset brulee recipe is how it brings together simplicity and just a touch of kitchen magic. When you stir fresh lemon juice into warm cream, something beautiful happens—the citrus gently thickens the cream without any eggs or gelatin, giving you that silky-smooth texture posset is known for. Then, right before serving, you torch the sugar topping into a golden, crackly crust, transforming this old-fashioned favorite into something irresistibly modern.

This lemon posset brulee recipe has become one of my go-to desserts for entertaining because you can make it entirely ahead—just chill the posset in the morning and brulee it right before guests arrive. It’s naturally gluten-free, easy to prep, and always feels like a little celebration. Whether it’s spring citrus season or a cozy winter gathering, this lemon posset brulee recipe always shines with fresh berries, buttery shortbread, or even a splash of dessert wine on the side.

Jump to:

• Ingredients
• Instructions
• Recipe Variations
• Equipment
• Storage and Make-Ahead Tips
• The Secret That Makes This Lemon Posset Brulee Recipe Truly Unforgettable
• FAQ
• Why This Lemon Posset Brulee Recipe Deserves a Spot in Your Dessert Hall of Fame
• Related
• Pairing
• Lemon Posset Brulee Recipe

Ingredients

For the Lemon Posset Base:

• Heavy cream (double cream works perfectly)
• Granulated sugar
• Lemon juice (about 2 large lemons)
• Lemon zest (optional, for extra citrus flavor)

For the Brulee Topping:

• Granulated sugar (for caramelizing)

Substitutions and Variations:

• Citrus alternatives: Swap lemon juice for lime juice to make a lime posset, or try grapefruit juice for a grapefruit brulee variation
• Cream options: While heavy cream gives the best texture, you can use whipping cream with 35% fat content
• Sugar substitutes: For the posset base, you can use superfine sugar which dissolves more easily
• Flavor additions: A splash of vanilla extract or a pinch of sea salt can add depth

The key to this easy lemon posset brulee recipe is using fresh lemon juice rather than bottled. Fresh citrus provides the right acidity level to set the cream properly and gives you that bright, clean flavor that makes this dessert shine.

See recipe card for quantities.

Instructions

Prepare and Make the lemon posset brulee recipe Base

1. Choose 4-6 individual serving dishes like ramekins, small glass bowls, or teacups and place them on a baking tray that fits in your refrigerator.
2. If using lemon zest, zest your lemons now before juicing them for the brightest flavor and color.
3. Pour the heavy cream into a medium saucepan and add the granulated sugar, stirring to combine.
4. Place over medium heat and bring to a rolling boil – not just simmering, but actual bubbling throughout the pan.
5. Let the cream boil for 2-3 minutes, watching carefully as cream can boil over quickly. This boiling step is crucial for proper setting.
6. Remove from heat and immediately add the fresh lemon juice and lemon zest if using, stirring gently until well combined. The mixture may look slightly curdled at first – this is completely normal.

Strain and Pour the Mixture

1. Strain the lemon cream mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any lumps.
2. Divide the mixture evenly among your prepared ramekins while still warm – it will look quite liquid at this stage.
3. The warm mixture will naturally settle and create that perfectly smooth lemon custard texture as it cools.

Chill Until Set

1. Cover each ramekin with plastic wrap, making sure the wrap doesn't touch the surface of the posset.
2. Refrigerate for at least 4 hours, though overnight is even better for the best texture.
3. During chilling, the Lemon Posset Brulee Recipe will transform from liquid to a consistency similar to thick yogurt or panna cotta.
4. When properly set, the posset should hold its shape but still have a slight wobble when you gently shake the ramekin.

Create the Brulee Topping

1. Just before serving, remove the possets from the refrigerator and let them sit at room temperature for 5 minutes.
2. Sprinkle 1-2 teaspoons of granulated sugar evenly over the top of each posset, creating a thin, even layer.
3. Using a kitchen torch, move it in small circles about 2 inches from the surface until the sugar melts and turns golden brown. If you don't have a torch, place under a preheated broiler for 1-2 minutes, watching carefully.
4. Allow the caramelized sugar topping to cool for 1-2 minutes until it becomes golden and crispy, creating that signature crack when tapped with a spoon.

Essential Hints and Tips for lemon posset brulee recipe Success

• Temperature Control: The cream must reach a full rolling boil for the posset to set properly. If you only simmer it, the texture won't be right.
• Fresh Lemon Juice: Always use freshly squeezed lemon juice. The acidity level in fresh juice is what makes the cream set, and bottled juice often doesn't have the same effect.
• Straining: Don't skip the straining step if you want restaurant-quality smoothness. Even the best technique can leave tiny lumps that straining removes.
• Sugar Layer: For the brulee top, make sure your sugar layer is thin and even. Too thick and it won't caramelize properly; too thin and you won't get that satisfying crack.

Dietary Benefits and Serving Suggestions of lemon posset brulee recipe

This lemon posset brulee offers several nutritional benefits while being an indulgent treat. Lemons provide vitamin C and antioxidants, while the cream provides calcium and healthy fats. Because it's naturally gluten-free, it works well for guests with gluten sensitivities.

The portion size is naturally controlled since posset is quite rich and satisfying. One small ramekin provides plenty of dessert without being overwhelming.

For serving, this elegant dessert pairs beautifully with delicate cookies like shortbread or ladyfingers. Fresh berries make an excellent accompaniment, adding color and a tart contrast to the creamy sweetness. A small glass of dessert wine or even a cup of herbal tea complements the citrus flavors perfectly.

Consider serving this as part of a spring or summer menu alongside lighter main courses. It's also perfect for holiday entertaining when you want something special but not too heavy after a big meal.

Recipe Variations

• Grapefruit Brulee: Replace the lemon juice with fresh grapefruit juice for a more complex, slightly bitter citrus flavor that's absolutely delicious.
• Lime Posset Variation: Substitute lime juice for lemon to create a tropical twist that's perfect for summer entertaining.
• Herb-Infused Version: Add a sprig of fresh thyme or rosemary to the cream while heating, then strain it out before adding the citrus juice.
• Orange Blossom Posset: Add a few drops of orange blossom water along with the lemon juice for a floral note.
• Layered Presentation: Create beautiful layers by making half portions of different citrus flavors and layering them in clear glasses.
• No-Brulee Version: Skip the sugar topping and serve with fresh fruit, a drizzle of honey, or crushed amaretti cookies for different textures.

Equipment

Essential Equipment:

• Medium saucepan with heavy bottom for even heating
• Fine-mesh strainer for smooth texture
• 4-6 ramekins or small serving bowls
• Kitchen torch for caramelizing sugar
• Measuring cups and spoons

Nice-to-Have Equipment:

• Citrus zester for fresh lemon zest
• Large measuring cup with spout for easy pouring
• Small offset spatula for spreading sugar evenly

Equipment Alternatives: If you don't have a kitchen torch, your oven's broiler works well for caramelizing the sugar. Just watch very carefully as it can go from perfect to burnt in seconds. Some people even use a small crème brulee torch, which gives you more control than a large kitchen torch.

For straining, if you don't have a fine-mesh sieve, you can use a regular strainer lined with cheesecloth, though the fine-mesh sieve works better for achieving that perfectly smooth texture.

Storage and Make-Ahead Tips

One of the best things about this lemon posset brulee recipe simple approach is how well it stores and travels. The possets can be made up to three days ahead and kept covered in the refrigerator. They actually improve in flavor and texture after the first day.

• Refrigerator Storage: Cover each ramekin tightly with plastic wrap and store for up to 4 days. The posset will maintain its creamy texture throughout this time.
• Freezing: While not ideal, you can freeze possets for up to one month. Thaw them overnight in the refrigerator before serving. The texture may be slightly different but still delicious.
• Transport Tips: If you need to transport these desserts, keep them chilled and add the brulee topping at your destination. The sugar crust is best when freshly caramelized.
• Make-Ahead Strategy: Prepare the possets the day before your dinner party. Add the sugar and torch it just before serving for the best presentation and texture contrast.

FAQ

Why This Lemon Posset Brulee Recipe Deserves a Spot in Your Dessert Hall of Fame

This lemon posset brulee recipe isn’t just a dessert—it’s a little moment of magic at the end of a meal. The contrast of creamy lemon custard with the crisp crack of bruleed sugar is the kind of sensory experience that lingers long after the last bite. I love how it looks like a showstopper but comes together with simple steps and just a few ingredients. It’s elegant enough for a dinner party, easy enough for a weeknight, and always a conversation starter.

If you enjoy this kind of balance between comfort and wow-factor, you’ll also love my Chocolate Mousse Brownies for their rich decadence, or the Raspberry Almond Tart when you’re in the mood for something bright and fruity. No matter the season or occasion, this lemon posset brulee recipe is the kind of dessert that brings people back to the table—smiling, satisfied, and asking for seconds.

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Pairing

These are my favorite dishes to serve with this lemon posset brulee recipe: