Description
Silky lemon posset topped with a crackly brûlée sugar crust, a bright and creamy make-ahead dessert that feels luxurious yet effortless.
Ingredients
- Double cream, 500 ml
- Caster sugar, 150 g
- Lemon juice, 75 ml (about 2–3 lemons)
- Lemon zest, from 1 lemon
- Caster sugar for topping, 4–6 tablespoons
Instructions
- Set out 6 small ramekins or heatproof glasses on a tray.
- In a saucepan over medium heat, whisk together double cream, 150 g caster sugar, and lemon zest. Bring just to a boil, then reduce heat and gently simmer for 3 minutes, stirring to dissolve the sugar.
- Remove from heat and let cool for about 5 minutes so the cream is hot but not boiling.
- Whisk in the lemon juice until smooth. Strain through a fine mesh sieve into a jug to remove zest and any lumps.
- Pour into ramekins, cover, and chill until set, at least 4 hours or overnight.
- Right before serving, sprinkle an even, thin layer of caster sugar over each chilled posset.
- Caramelize the sugar with a kitchen torch until glassy and golden, let stand 1 minute, then serve.
Notes
- Use fresh lemon juice for the brightest flavor and reliable set.
- For the cleanest crackly top, use superfine caster sugar in a thin, even layer.
- Chill overnight for the silkiest texture.
- Garnish with fresh berries or a twist of lemon zest for color.
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 28 g
- Sodium: 25 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 95 mg
Keywords: lemon posset, lemon brûlée, easy dessert, make-ahead dessert, citrus custard, gluten free dessert