If you have no clue what Lemon Posset Brûlée is, neither did I so you are not alone. Imagine creamy custard or creme brulee if eggs left the party. That's right, no eggs AND no baking required. It's light, tangy, refreshing, made with only 4 ingredients, and the most eye-catching part - they're cleverly served right back in their original lemon shells. When I first saw this, I thought "genius." We added the brulee because... why not? Who doesn't love cracking into that glorious caramelized sugar with a spoon?
It appears the traditional British recipe is made with 3 main ingredients - heavy cream, sugar, and lemons. I'm going to declare this for both of us - we're going to use 4, because not adding vanilla would be a crime in my eyes. Lemon Posset Brûlée is very simple to make, it involves some timing. But do not worry - keep reading and you'll quickly learn what to look for! Before you know it, you'll soon be serving a plate of these delectable Lemon Posset Brûlée proudly for a simple family dessert, or your next party or any get-together.
I absolutely love using my blowtorch. It's truly satisfying to create that hard caramelized sugar to crack with your spoon or torch gooey meringue. Have you checked out my Lemon Brûlée Bars or Thai Tea Creme Brûlée? And if you've never toasted marshmallows to make S'mores Graham Krispies or Brown Sugar Rice Krispies Treats, you MUST.
Although Lemon Posset Brûlée served in lemon halves cannot be torched under the oven broiler as many other brûlée desserts, you can always be enjoyed the classic way (no hard sugar top) and they'll be sweet, tart, creamy and just as fabulous.
I was inspired after watching Nur Kasim's viral TikTok making her classic version of Lemon Possets last summer. Her videos are amazing - go check out her page! For more lemon desserts, make my Starbucks Copycat Lemon Loaf and Lemon Brûlée Bars recipe is coming soon!
Jump to:
What is Posset?
Possets were originally served as a hot drink in medieval England, and believed to have medicinal properties. It was served as a remedy for colds, made by curdling hot cream with ale or wine, then adding sugar and spices. As time passed, the recipe has evolved into a cooled set version similar to a pudding and became a popular summertime treat.
Why You Should Make This Lemon Posset Brûlée
We're always looking for convenient tasty desserts that require no baking. And after I shared my Lemon Posset Brûlée video (which you'll find in the recipe card), I didn't know how many of you appreciated finding a dessert that didn't require eggs! It's made with simple ingredients you usually have on hand in about 15 minutes, a little time to chill and set, torch, and it's ready to be serve. They are also naturally gluten-free, so all your GF friends can enjoy them too. And let's not forget to mention how brilliant it is to serve them back in their original lemons. I mean, c'mon - no serving bowls needed either?! Sign. Me. Up.
Ingredients
- Heavy cream: Many brands in the US will see it commonly labeled "heavy whipping cream."
- Granulated sugar: You can adjust this to your preferred sweetness level.
- Lemon zest: The zest always adds intense lemon flavor. The fragrant oils also are more resistant to breaking down under heat. Be sure to rinse fruit skin thoroughly. I like soaking any fruit I zest in a bowl of water, vinegar, and baking soda.
- Vanilla extract: optional, but highly recommended. Adds great flavor to balance the citrus. You could also add a vanilla bean and its specks instead.
- Lemon juice: The acidity of the juice acts as a thickening agent when introduced to the cream.
How To Make Lemon Posset Brûlée
Slice all lemons in half. Insert a spoon and working your way to release and scoop out the flesh.
Squeeze flesh to extract by hand, or use a lemon squeezer. Use a sieve to catch seeds and pulp.
Combine heavy cream, sugar, and zest from 1-2 lemons. Stir constantly on med heat as it starts to thicken for at least 5 mins. Do not allow cream to boil.
Add vanilla and lemon juice. Turn off the heat and continue to stir.
Cream will thicken even further. Color will turn faint yellow.
Strain cream through a sieve to remove zest. Set aside to cool for 10 mins. (This step is optional if you'd like zest to remain in cream.)
Pour or spoon cream into lemon halves. Chill 1-2 hours or until cream sets. If it still jiggles, chill longer.
You can skip the brulee and enjoy lemon posset as is.
When ready to serve, sprinkle an evenly layer of sugar.
Keep blowtorch consistently moving as you torch the sugar.
Serve immediately. Crack caramelized sugar and enjoy!
Suzy's Tips For Success
- Look for large lemons with thick skin: These will hold the most cream. They are also the easiest lemons to remove the inside flesh. Avoid Meyer lemons as their skin are quite thin. Insert the tip of a spoon right between the yellow skin and the flesh. Dig your spoon in and work your way all around the flesh. Doing so, the flesh will release from the lemon in one piece, and you'll be left with a perfect lemon serving cup.
- Maintain med-low heat to prevent cream from boiling: The biggest challenge is heating the cream properly. You need to allow it to thicken by the heat without allowing it to get too hot. If your cream boils and lemon juice is introduce, it will most likely curdle. Turn off the heat once you add your lemon juice, and stir consistently as it continues to thicken.
- Look for the jiggle: Chill time may vary, depending on the size of your lemons and cream consistency. Check after 1-2 hours and give them a gently shake. If the center still jiggles, chill possets for longer. I like making these a day in advance so it has ample time to set overnight.
- Add sugar to brulee only when ready to serve: Similar to creme brûlée, be sure to add sugar to torch only when you're ready to serve. The posset will only absorb the sugar if added too early.
Best Way To Store Lemon Posset Brûlée
You can store Lemon Posset Brûlée in fridge for up to 3 days. Be sure to add sugar topping and torch only when you're reading to serve. Once sugar is torched, they are best enjoyed immediately.
FAQ
Use a spoon! A knife seems like the obvious choice, but all it does it cut up the flesh into more pieces. Insert the tip of the spoon right between the skin and the flesh. Dig your spoon in and work your way all around the flesh. Doing so, the flesh will release from the lemon in one piece, and you'll be left with a perfect lemon serving cup.
No, unfortunately. Dairy-free or coconut cream doesn't seem to react the same with lemon juice, so it doesn't thicken as it does with dairy cream. However, I've seen many vegan recipes who incorporate tofu into their coconut cream mixture. The consistency doesn't come out quite as smooth, but I'm sure it's a great alternative, so I'd definitely Google those recipes.
You can, but only if you're serving your Lemon Posset in oven-safe ramekins. If you're serving them in lemon halves, they would be too delicate for the broiler heat.
I have not personally tried it, but I hear good reviews substituting erythritol, an alternative sugar replacement, instead of the granulated sugar. I am sure there will be a difference in consistency, but the taste will be similar.
You Might Also Like...
Equipment
- large saucepan
- lemon zester or microplane
- lemon squeezer or juicer optional
Ingredients
*If you are using large lemons, double the recipe.
- 1 cup heavy cream or heavy whipping cream
- ¼ cup granulated sugar + more for brûlée
- 1-1½ lemons zested
- 3 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Rinse and soak lemons thoroughly, and pat dry. Slice into halves. Scoop out the flesh using a spoon. Insert the tip of the spoon right between the skin and the flesh. Dig spoon in and work your way all around the flesh until it releases from the lemon.
- To extract lemon juice, squeeze lemon flesh by hand or use a lemon squeezer. Use a sieve to catch the seeds and pulp. Set lemon juice aside.
- In a large sauce pan, combine heavy cream, sugar, and lemon zest. Stir consistently on med-low heat until sugar has dissolved and cream thickens slightly, at least 5 mins. Cream will turn a faint yellow. Do not allow it to boil.1 cup heavy cream, ¼ cup granulated sugar, 1-1½ lemons
- Turn off the heat and pour in lemon juice and vanilla. Continue to stir as the cream thickens more.3 tablespoon fresh lemon juice, 1 teaspoon vanilla extract
- For a creamy texture, strain mixture through a sieve to remove all the zest. Allow cream cool for 10 mins.
- Fill hollowed lemon halves evenly. Chill in fridge for 1-2 hrs minimum, or overnight. Once set and ready to serve, enjoy as is or sprinkle an even layer of sugar and brûlée with a blowtorch.
Notes
Nutrition
Looking for other recipes like this?
Maja says
I've cooked it today to test it and now I can't wait to serve it to my guests. It's magnificent, tastes wonderful and easy to make. The only thing I'd suggest: Get two additional lemons for the zest and the juice, so you don't have to squeeze the "naked" lemon 😄
Suzy says
Great tip, Maja! It is helpful to have extra lemons on hand, especially if they're on the small side. I'm so happy you tried it and I know your guests will love them!
Marian says
Just made this with Meyer lemons...the cream never thickened within the 5 minutes stated in the recipe. Added the lemon juice...thickened just a bit more but still very liquidy. Is this how it should be? Hopefully it will thicken more in the little pot before I pour into the lemon shells. It sure takes good!
Suzy says
Hello, Marian. Times given in recipes (in this case, 5 minutes) will always vary for each person on a few factors - correct measurements, correct ingredients, and most importantly HEAT. Your heat and my heat may differ. The liquid should be close to ribbon stage once it's thickened properly, where it doesn't necessarily drip but fold into ribbons. If it still seems too thin, then I would heat it for longer. I hope it sets in the fridge, and I'm sure it'll be delicious!
Brianna says
How long will the completed possets last in the fridge (how far in advance can I make these before my gathering)? I would like to prep them 2 days in advance if possible, but I don't want to waste all the ingredients.
Thanks! I look forward to trying these!
Suzy says
Hi Brianna. I would double check with the recipe on storage, but I believe you can prep them up to 3 days in advance. If you're doing the brulee option, be sure to add the sugar and torch them only when you're ready to serve. I'm excited for you to try it, I'm sure they will come out delicious! DM me a photo on IG, I'd love to see them!
Chris says
I wanted to love this, but unfortunately, even after 1/2 hour of stirring, it just didn't thicken. I will be definitely be sticking with brulee with eggs in it from now on as that has proven effective for me.
Suzy says
Sorry to hear that it didn't thicken properly for you, Chris. I gave the best instructions and video I could to show the consistency that worked for me. I researched many other posset recipes before writing mine, and they have very similar instructions. Thank you for giving it a try, and perhaps brûlées will be best. Happy holidays!
Justine Benitez says
I didn’t thicken for me when hot. As it cooled it thickened. That’s how it works. And settled when put in the fridge and became perfection!
Suzy says
So happy to hear that, Justine! Thank you for trying it out.
Monica C. says
Absolutely perfect. Love this recipe and made it twice already <3
Suzy says
That's amazing, Monica! I'm so glad you enjoyed it that much. Thank you for trying my recipe, and for taking the time to let me know. Happy holidays!!
Marloes says
Love this recipe! But it's the first time I'm making it and I'm a bit worried about if it will set or not. It was still quite liquidy when I filled the lemon halfs. They are in the fridge already. But is there a way to make it thicker if it turns out that it will not set properly? Can I for example scoop the creme out and heat it again in a pan?
Last question, do you have a specific temperature that it has to reach to let it thicken correctly?
Thank you so much!
Suzy says
Hello, Marloes! I have never used a thermometer to check the temperature of the mixture when it reached the right consistency. I just went by visual cues. The video shows what the consistency is like when I spoon it back into the lemons. I stir it until I feel it's thickening, the time usually depends on the heat level. I have also never reheated it after it's been in the fridge. Just check the consistency after a few hours.
Lindsay says
It never thickened. I see you replied to someone in the comments it should be “ribbon thick”
Why wouldn’t you put that in the original recipe? It says nothing about the viscosity and here I am on Christmas Day stirring forever and hoping something happens with wasted ingredients. Yes my measurements were spot on and yes my “heat” (which is a vague nothingness) is fine.
Terrible recipe.
Suzy says
I'm sorry you feel this is a terrible recipe, Lindsay. You're completely entitled to your own opinion. Perhaps I only thought of those descriptive words when I wrote that reply. This is a free recipe I shared trying my best, showing video of how I made it and instructions with pictures for visual references. It's NEVER a recipe writer's intention that our dish doesn't work out for you. I wish I could be assisting you in your kitchen, helping to make sure the recipe is made as I did but that's just not possible. Even without knowing the word "ribbon thick", many people sent me pictures of their set lemon possets that turned out just fine. So if it makes you feel better to say it's a terrible recipe, then I hope you feel vindicated now. I hope you feel better. It's always a great idea to practice a new recipe just like anything else you do for the first time. Merry Christmas, and I truly hope you don't let a recipe that didn't quite turn out for you ruin your holiday.
Shelagh says
Mine failed because I was rushing it and I was short on time so I cheated. I juiced more lemons and gradually added juice to a can of sweetened condensed (not evaporated) milk. It thickens immediately but is very sweet. Add vanilla. Can brûlée it to a honey brown, it’s even sweeter but delicious!
I’ll try your lovely recipe again when I have more time.
Suzy says
I understand, Shelagh. I appreciate you saving it for next time! I bet it will turn out even better your next try!
frances lemke says
I made these yesterday evening and served them this evening. I was a bit sceptical about the thickening process but the directions were great and I followed them to a T. We loved them! It is not a terrible recipe, it’s a beautiful desert and worked so well.
My 9 Y/O granddaughter asked if I would
make them for her birthday party instead of a cake. How’s that for an excellent review! I admire anyone who works to perfect an idea so those of us without that talent can enjoy the fruits of their labour. In this case the lemon fruit wins out! Thanks for your time and patience in making my new favourite desert🍋🍋🍋❤️🇨🇦
Suzy says
I'm so happy your granddaughter loved them, Frances. I understand the hesitation, and I thank you for trying my recipe anyway. I'm sure your lemon possets came out delicious!
Michael says
I haven’t made it yet. I just got the recipe. Thank you Suzy. I plan to serve it for my NYE’s dinner. I’ll be sure to let you know how it turns out. Thanks again.
Suzy says
I'm so excited for you, Michael! If you have any questions, feel free to DM on IG. I'd love to see how it turned out!
Madeleine Kingzett says
Hi Suzy
I am making this with large lemons for 8 guests
Please let me know quantities for the posset for 8 xl lemon halves
Thank you
Suzy says
Hello Madeline. My recipe is for 6 regular sized fruits. Just to be safe since your lemons are large, I would simply double the recipe. If you have any remaining that doesn't fit inside a lemon peel, you can simply pour and serve it in a ramekin. Be sure to measure ingredients correctly using a scale!
Lori says
Hi Suzy— I’m trying your recipe today. I didn’t see in the recipe list the number of lemons total. Here, it says you used 6 lemons. Does that mean I need to multiply your recipe times 6? I’m confused because the recipe says 1-1.5 lemons total zest, but I don’t see how many lemons to scoop.
Suzy says
Hello Lori. Yes, this recipe makes enough to fill 6 lemon halves. That means 3 lemons all cut in half. Out of these 3 lemons, you only need the ZEST of 1 or 1 1/2 lemons total. This means you may have 1 1/2 or 2 lemons (out of the 3 lemons total) that you did NOT zest. I hope that makes sense! You do not need to multiply anything by 6, since this recipe was created to fill 6 lemon halves.
Cynthia Wagstaff says
AMAZING!
Followed your recipe to a T and it came out awesome! I must mention that I am not a baker whatsoever, I can burn box cookies easily. But as of recently, I’ve wanted to improve my baking skills and following your recipe was very easy and not to mention yummy.
Thank you for sharing.😊
Suzy says
That makes me so happy, Cynthia - you have no idea! You did the best initial step - following the recipe to a T first. There's many of us (myself included) who just want to wing it and then wonder where it went wrong. After you build your confidence, then you can learn where to deviate for future batches. Very proud of you!
Sarah says
I think the issue with some people recipe is that here in Canada out whipping cream is lower fat content.
Most recipes I saw used 48% double cream. Yours says heavy cream - if you are in the USA yours would be around 40% fat and ours in Canada is even lower at 35%
Any chance you can clarify? I’m debating going to specialty store for double cream but if I can use heavy cream from 🇨🇦 it would be better haha.
Lastly - would you think a small amount of gelatine would help if my cream isn’t fatty enough haha.
Suzy says
Hello, Sarah! I use heavy whipping cream for almost all my recipes, since higher fat heavy cream is not sold readily near me. I would try ittt with the heavy cream, since many of the videos I've researched also uses it. I'm not sure about the gelatin, since I've never added it before. Adding the lemon juice AFTER the warmed cream causes the reaction to thicken in further. Hope this helps!
Kara Banschbach says
Hello, I am also trying this recipe for the first time, I also had issues with it becoming thick, seems to me it was a lot thicker before the heat and the heat made it thinner but I just did what you said as far as time on the heat.. after letting it cool (before putting back in the lemons) it thickened on its own a little as the temperature came down. So I’m really hoping the refrigerator will do the rest! Pray for me lol! I will find out in the morning if they set up or not. The ingredients are fairly inexpensive so if it’s a fail then I will keep trying! 🤗 Thanks for your time!
Suzy says
Fingers crossed, Kara! Yes, the cream should have thickened slightly BEFORE you add in the lemon juice. The reaction of the acid introduced should thicken it even more. Thank you for trying my recipe - I hope they came out delicious!
Meredith says
Suzy, this recipe is a stunner! I made this for the first time for a special dinner with my in-laws, including his parents, brother and kids. Everyone RAVED about this dessert for the entire week after their visit. I made it again for my husband and it turned out perfectly. I doubled the recipe the second time and it also turned out great. So easy with just a few ingredients and so fast to make! This is my go-to summer dessert!! thank you!
Suzy says
Wow, Meredith! I'm so happy everyone enjoyed it. And kudos to you! Thank you for trying my recipe, and love that it's become a favorite.
Linda McLain says
I have made this twice now. once just plain and once with brulee. it is absolutely delicious!! what a hit with guests. thank you for this recipe.
Suzy says
I'm so happy to hear that, Linda! I bet both versions came out amazing. Thank you for trying it!
Kathi says
Mine wouldn't thicken either. I cooked and stirred for close to 20 minutes. It has been in the refrigerator for days. It separated and half thickened, the other half was the lemon juice. So I put it in small containers and put them in the freezer. It should make a wonderful ice cream.
Suzy says
Sorry to hear that, Kathi. Temperature and proper measurement are key - it seems those are the common troubleshooting issues for this recipe. I assure you this recipe was tested and made successfully many times - I appreciate you giving it a try!