4 lemons

6 tablespoons lemon juice (from the lemons above)

2 cups heavy whipping cream

1 cup granulated sugar, plus extra for brûlée topping

1 teaspoon vanilla extract (optional)

Optional Toppings (if Not Brûléeing):

Lemon slices

Whipped cream

Mint sprigs

Fresh berries

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Prepare the Lemon Zest: Zest the 4 lemons and set the zest aside. Juice the lemons to get 6 tablespoons of fresh lemon juice.
Make the Posset: In a medium saucepan, combine the heavy whipping cream and 1 cup of granulated sugar. Heat over medium heat, stirring occasionally until the sugar is completely dissolved and the mixture comes to a gentle boil.
Once the mixture begins to boil, reduce the heat and simmer for 2-3 minutes, stirring constantly to prevent the cream from burning.
Remove the saucepan from the heat and stir in the fresh lemon juice and zest. Add vanilla extract, if desired, and stir to combine.
Pour the lemon posset mixture into individual ramekins or serving glasses. Let the posset cool to room temperature, then refrigerate for at least 4 hours, or until set.
Brûlée the Top: Once the posset has set, sprinkle a thin, even layer of granulated sugar over the surface of each posset. Use a kitchen torch to brûlée the sugar, caramelizing it until golden and crispy. If you don’t have a torch, you can also place the ramekins under a broiler for 2-3 minutes—just be sure to watch them carefully to prevent burning.
Serve: If you’re not brûléeing the top, you can garnish with optional toppings such as lemon slices, whipped cream, mint sprigs, or fresh berries for added freshness.
Serve immediately after brûléeing, or refrigerate until ready to serve.

The posset can be made ahead of time and stored in the refrigerator for up to 3 days. Just brûlée the sugar right before serving.

If you don’t have a kitchen torch, use your oven’s broiler, but be careful to monitor the sugar closely to avoid burning.

For the best flavor, use fresh lemons rather than bottled lemon juice.

Use coconut cream or almond cream for a dairy-free version of the dessert.

If you prefer a firmer posset, slightly increase the cooking time or reduce the amount of cream and sugar.