What's the difference between lemon posset and crème brûlée?

While both are creamy, rich desserts, lemon posset uses only cream, sugar, and lemon to set no eggs or baking involved. Crème brûlée, on the other hand, is an egg-based custard baked in a water bath and topped with caramelized sugar. The result is denser and silkier, whereas posset is lighter and slightly tangy.

How to make simple lemon posset?

It’s as easy as combining heavy cream and sugar in a saucepan, boiling for 3 minutes, removing from heat, then stirring in fresh lemon juice. Pour into ramekins and chill for at least 4 hours. Optional brûlée topping adds a crispy twist.

Why won't my lemon posset set?

Usually, it’s one of three culprits: not enough lemon juice (you need the acid to curdle the cream), under-boiling the cream (you must reduce the liquid), or using low-fat cream. Make sure to follow timing and measurements precisely.

What kind of cream do you use for lemon posset?

Heavy cream with at least 36% fat content is essential. Avoid light cream or anything labeled “whipping cream” with lower fat percentages, as it won’t set properly.

3-Ingredient Lemon Brûlée Posset – Stunning 3-Step Delight

3-Ingredient Lemon Brûlée Posset: Stunning & Simple Dessert

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A creamy, tangy, and elegant lemon brûlée posset using just 3 ingredients. No baking required—just simmer, chill, and brûlée.

Author: Alana
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 4 hours 10 minutes
Yield: 4 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

2 cups heavy cream (36% fat)
¾ cup granulated sugar
5 tablespoons fresh lemon juice

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Instructions

1. In a saucepan, combine cream and sugar. Bring to a gentle boil over medium heat, stirring continuously.

2. Boil for exactly 3 minutes, then remove from heat and let cool for 2 minutes.

3. Stir in the lemon juice and whisk well.

4. Strain into ramekins or glasses.

5. Chill uncovered for 30 minutes, then cover and chill for 4+ hours.

6. Before serving, sprinkle sugar and brûlée with a kitchen torch or under broiler until golden and crisp.

Notes

Make sure to use fresh lemon juice—not bottled.
For extra elegance, serve with lemon zest or fresh berries.
Don’t skip the chilling time—this is key to setting.

Nutrition

Serving Size: 1 ramekin
Calories: 375
Sugar: 29g
Sodium: 30mg
Fat: 34g
Saturated Fat: 22g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 2g
Cholesterol: 125mg

Find it online: https://alanarecipes.com/3-ingredient-lemon-brulee-posset/