There’s something unforgettable about cracking into caramelized sugar to reveal creamy lemon beneath. That’s the magic of Lemon Posset Brulee—a dessert that blends elegance and simplicity in every spoonful.
This stunning treat combines the silky richness of British lemon posset with the dramatic crunch of classic crème brûlée. With just three simple ingredients, Lemon Posset Brulee is surprisingly easy to make—and incredibly luxurious to eat.
It’s the perfect finale for dinner parties, romantic nights in, or whenever you want to impress with minimal effort. Lemon Posset Brulee tastes like it came from a high-end restaurant, but you’ll make it right at home.
Once you try Lemon Posset Brulee, it’ll earn a permanent spot in your dessert rotation.
Background & Why This Lemon Posset Brulee Recipe Stands Out ?
Lemon Posset Brulee has roots in medieval England, where posset began as a warm spiced milk drink. Over time, it evolved into the silky lemon cream we love today—popularized in the 17th century as a staple in British desserts.
Now, with the addition of a crackling brûlée top, Lemon Posset Brulee becomes a fusion of British comfort and French flair. It's a dessert that feels both nostalgic and modern.
What makes Lemon Posset Brulee truly stand out is its texture. Traditional posset is creamy and smooth, but the brûlée layer adds a crisp, caramelized contrast that turns each spoonful into a moment of delight.
Serve Lemon Posset Brulee with buttery shortbread, fresh berries, or even after a rich meal—the citrusy tang cuts through heavy flavors and refreshes the palate beautifully.
Jump to:
Ingredients
For the Lemon Posset Base:
- Heavy cream
- Granulated sugar
- Fresh lemon juice
- Lemon zest
For the Brulee Topping:
- Granulated sugar
See recipe card for quantities.
Instructions
Make the Lemon Cream Base
- Arrange 4-6 ramekins on a serving tray and chill in freezer for 10 minutes
- Combine heavy cream and sugar in heavy-bottomed saucepan
- Heat over medium heat, stirring until sugar dissolves
- Bring to gentle boil, then remove from heat immediately
- Let cool for 2 minutes, then slowly whisk in lemon juice and zest
- Strain mixture through fine-mesh sieve for smooth texture
- Pour evenly into prepared ramekins, filling ¾ full
Set the Posset
- Cover each ramekin with plastic wrap (don't let wrap touch cream surface)
- Refrigerate for at least 3 hours or overnight
- Test doneness: should feel firm but have slight jiggle when shaken
Create the Brulee Topping
- Remove ramekins from refrigerator just before serving
- Sprinkle thin, even layer of granulated sugar over each posset surface
- Using kitchen torch, hold 2 inches from surface and move in circles
- Torch until sugar caramelizes to golden brown and looks like amber glass
- Alternative: Place under preheated broiler for 1-2 minutes, watching carefully
- Base: Cream and sugar heating in saucepan with zest nearby
- Set: Lemon halves filled with cream mixture, glossy surface, before chilling
- Brulee: Kitchen torch in action over sugar-topped lemon halves, caramelizing in progress
Equipment For Lemon Posset Brulee
Essential Tools:
- Heavy-bottomed saucepan – Prevents hot spots and curdling
- Kitchen torch – Creates perfect caramelized sugar topping
- Fine-mesh strainer – Essential for silky-smooth texture
- 4-ounce ramekins – Perfect portion size for torching
Budget Alternatives:
- No torch? Use broiler, watch carefully
- No ramekins? Small glasses or teacups work well
Hints & Expert Cooking Tips
- Temperature Control: Add lemon juice when cream is slightly cooled to prevent curdling
- Lemon Selection: Choose heavy lemons with bright skin, roll before juicing for maximum juice
- Make-Ahead: Better when made a day ahead - flavors develop overnight
- Texture Test: Properly set posset holds shape but feels creamy, never rubbery
Recipe Variations
Flavor Variations:
- Orange Posset Brulee: Replace lemon with orange juice and zest
- Lime Posset Brulee: Use lime juice and zest for tropical flavor
- Lavender Lemon: Add pinch of culinary lavender to cream while heating
Dietary Modifications:
- Vegan: Use coconut cream with 1 teaspoon agar powder
- Keto-Friendly: Replace sugar with erythritol or stevia
- Lower Fat: Mix half heavy cream with half whole milk
Storage & Meal Prep Tips
Storage:
- Refrigerator: Keep covered up to 4 days, flavors improve with time
- Freezing: Posset base freezes 1 month, thaw overnight before torching
- Serving: Remove from fridge 10 minutes before torching for best texture
Make-Ahead Strategy:
- Timeline: Prepare posset base up to 3 days ahead
- Topping: Add sugar and torch just before serving for crispy texture
The Chef’s Secret That Makes Lemon Posset Brulee Shine Like Glass
The first time I served Lemon Posset Brulee at a dinner party, the compliments didn’t stop at the flavor—they raved about the flawless, glassy finish. That’s when I realized the power of one small, easily overlooked step.
Here’s the secret: after straining the lemon posset mixture, let it sit at room temperature for exactly 15 minutes before pouring it into ramekins. That short pause? It’s magic. Air bubbles rise and vanish, leaving behind a surface so smooth it looks like it was poured by a Michelin-starred chef.
And when it’s time to brûlée, don’t rush. Start torching the sugar from the outer edge, spiraling inward for a caramelized top that’s evenly golden, never burnt.
It’s details like these that transform Lemon Posset Brulee from a simple dessert into a showstopper your guests won’t forget.
FAQ
How to make the perfect lemon posset?
To make perfect lemon posset, heat heavy cream with sugar until boiling, then remove from heat. Cool for 2 minutes before whisking in fresh lemon juice - this prevents curdling. Strain through fine mesh for silky texture. Pour into ramekins and refrigerate 3+ hours. The acid naturally sets the cream without eggs or gelatin.
How to make lemon posset with 3 ingredients?
Three-ingredient lemon posset requires heavy cream, granulated sugar, and fresh lemon juice. Heat 2 cups cream with ⅓ cup sugar until boiling. Cool briefly, whisk in ¼ cup lemon juice. Pour into ramekins, refrigerate until set. This easy lemon posset recipe creates restaurant-quality dessert with minimal ingredients and maximum flavor.
How to make Mary Berry's lemon posset?
Mary Berry's lemon posset recipe uses classic proportions: heat heavy cream with sugar, add fresh lemon juice when slightly cooled. Her technique emphasizes using the freshest lemons and not over-boiling the cream. Strain for smoothness, chill until set. For lemon posset brulee variation, add torched sugar topping just before serving for extra elegance.
What is the difference between creme brulee and posset?
Creme brulee uses eggs, cream, and sugar with a torched sugar topping, requiring careful temperature control. Lemon posset contains only cream, sugar, and lemon juice - no eggs needed. The acid in lemon juice naturally thickens the cream. Lemon posset brulee combines posset's simplicity with brulee's caramelized sugar topping for the perfect fusion dessert.
Bring Home the Magic of Lemon Posset Brulee
This Lemon Posset Brulee recipe is living proof that elegance doesn’t require effort. With a few simple ingredients, smart techniques, and a torch in hand, you can create a dessert that rivals the finest restaurant experience—right in your own kitchen.
The creamy lemon base and caramelized sugar topping offer a dazzling contrast of textures and flavors. And best of all? It’s make-ahead friendly and visually stunning—perfect for dinner parties, date nights, or a well-deserved personal treat.
Loved this Lemon Posset Brulee? Don’t stop here—try our Easy Tiramisu Cupcakes Recipe for a coffee-infused twist on a classic, or brighten your next gathering with our Easy Lemon Lavender Cake Recipe, bursting with floral citrus charm.
We’d love to see your version of this luscious Lemon Posset Brulee. Snap a photo of your golden brûlée cups and tag us on social media. Did you go for the classic version, try a vegan twist, or swap in orange or lime? Your feedback and creativity fuel our kitchen!
If this recipe made your guests swoon, be sure to leave a star rating and comment below—it helps others discover new favorites and makes our community even sweeter
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Pairing
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Lemon Posset Brulee
Equipment
- 1 Heavy-bottomed saucepan Prevents hot spots and curdling
- 1 Kitchen torch For caramelizing the sugar topping
- 1 Fine-mesh strainer Essential for silky texture
- 6 4-ounce ramekins Ideal serving size for brulee
Ingredients
- 2 cups heavy cream
- ⅔ cup granulated sugar for the posset base
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 6 teaspoon granulated sugar for brulee topping
Instructions
- Chill ramekins
- Heat cream and sugar
- Boil then remove
- Whisk in lemon juice/zest
- Strain mixture
- Pour into ramekins
- Refrigerate
- Add sugar topping
- Torch topping
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