Lemon Posset Cups – 15-Minute Recipe
These lemon posset cups are a bright, tangy treat that’s almost too easy to make. The silky cream base is infused with fresh lemon juice and zest, then chilled to a perfect set, and finished with a caramelized brûlée topping.
Recipe by Alessandra Brontsema· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 8 lemon
- 16 oz heavy cream
- 7/10 cup granulated sugar
- 1 lemon zest
- 8 tbsp lemon juice
- 1 tsp sugar
Instructions
- 1In a small saucepan, combine the heavy cream and granulated sugar. Bring to a boil over medium‑high heat, stirring constantly until the sugar fully dissolves.
- 2Reduce the heat to medium and maintain a gentle boil for 3 minutes, stirring continuously and adjusting the heat as needed to prevent the mixture from boiling over.
- 3Remove the saucepan from the heat. Stir in the lemon juice and lemon zest until evenly incorporated. Allow the mixture to sit for about 5 minutes to cool slightly.
- 4While the mixture cools, prepare the lemon cups by scooping out the pulp from the halved lemons, leaving the shells intact.
- 5Pour the cooled lemon‑cream mixture into each lemon half, filling them nearly to the top. Arrange the filled lemons on a cutting board or in a cupcake pan for stability.
- 6Cover the lemon cups and refrigerate for at least 3 hours, or until the posset is fully set and firm to the touch.
- 7To create the brûlée topping, evenly sprinkle 1 teaspoon of granulated sugar over the surface of each set lemon cup.
- 8Using a kitchen blow torch, caramelize the sugar until it forms a golden‑brown, crisp crust. If a torch is unavailable, place the cups under a preheated broiler for 1‑2 minutes, watching closely to avoid burning.
- 9Serve the lemon posset cups immediately after brûléeing, allowing guests to enjoy the contrast of silky custard and crunchy caramelized sugar.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prevent boiling over
Stir continuously while the cream and sugar reach a boil and keep the heat gentle during the 3‑minute boil.
Cool before chilling
Allow the lemon‑cream mixture to sit for about 5 minutes after adding lemon juice and zest before pouring into the shells.
Stabilize the lemon cups
Place the filled lemons on a cutting board or in a cupcake pan.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Lemon Posset Cups?
- About 15 minutes in total: 10 minutes of prep and 5 minutes of cooking.
- How many servings does this Lemon Posset Cups recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemon Posset Cups recipe come from?
- It was shared by Alessandra Brontsema on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.