Lemon Posset Brûlée

Experience the creamy and zesty delight of lemon posset brulee served in charming lemon halves.

Ingredients

• 3 lemons, halved and juiced
• 2 cups heavy cream
• 3/4 cups granulated sugar, divided
• 1 tablespoon lemon zest

Instructions

1. Cut the lemons in half and juice them, reserving the juice for later use.
2. Use a spoon to carefully scoop out the pulp from the lemon halves, creating lemon cups.
3. In a saucepan over medium heat, combine the heavy cream and 1/2 cup of the sugar. Stir until the sugar dissolves and bring to a simmer.
4. Remove the saucepan from heat and add the lemon juice and zest. Stir well and let the mixture cool for 10-15 minutes.
5. Pour the posset mixture into the prepared lemon halves, filling them up to the rim.
6. Place the filled lemon halves in the refrigerator to set for at least 3 hours.
7. Before serving, sprinkle the remaining 1/4 cup of sugar evenly over the tops of the possets.
8. Use a kitchen torch to caramelize the sugar until golden brown. Serve immediately.

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