Description
A creamy, citrusy dessert featuring a silky texture and a crispy caramelized topping, perfect for any occasion.
Ingredients
Scale
- 1 cup heavy cream (or heavy whipping cream)
- ¼ cup granulated sugar (+ more for brûlée)
- 1–1½ lemons (zested)
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Rinse the lemons thoroughly in clean water to remove wax.
- Slice the lemons in half for serving cups.
- Scoop out the flesh, keeping the lemon skin intact.
- Extract the lemon juice using a sieve to catch seeds and pulp.
- Combine heavy cream, granulated sugar, and lemon zest in a saucepan.
- Stir over medium-low heat for about 5 minutes until sugar dissolves.
- Turn off the heat and add lemon juice and vanilla extract.
- Strain the mixture through a sieve into a clean bowl.
- Cool for 10 minutes, then fill hollowed lemon halves with the mixture.
- Refrigerate for at least 1-2 hours or overnight to set.
- Remove from the fridge, sprinkle sugar on top, and brûlée using a kitchen blowtorch.
- Serve chilled with fresh mint leaves or berries for decoration.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Avoid brûléeing until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling and Brûléeing
- Cuisine: French
Nutrition
- Serving Size: 1 half lemon
- Calories: 280
- Sugar: 18g
- Sodium: 45mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Keywords: lemon dessert, brûlée, posset, creamy dessert, citrus, easy dessert