Ingredients
Scale
- 1 cup heavy cream
- ¼ cup granulated sugar (plus more for brûlée)
- 1–1½ lemons (zested and juiced)
- 1 tsp vanilla extract
Instructions
- Rinse and halve the lemons, scooping out the flesh to create shells.
- Squeeze the lemon halves to extract juice, straining out seeds and pulp.
- In a saucepan, combine heavy cream, sugar, and lemon zest; heat gently until sugar dissolves without boiling.
- Remove from heat and stir in the lemon juice and vanilla extract.
- Strain the mixture through a sieve for smoothness, then cool slightly before filling the lemon shells.
- Chill in the refrigerator for at least 1-2 hours or overnight until set.
- Before serving, sprinkle with sugar and caramelize using a blowtorch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 lemon half filled with posset (approx. 120g)
- Calories: 310
- Sugar: 23g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 80mg