Lemon custard posset 🍋

Lemon truly reigns in tropical bakes. While mango might be my favorite fruit to eat, when it comes to baking, lemon takes the crown. Its zesty brightness pairs beautifully with sugar, creating that perfect balance of tangy and sweet — especially in cakes, tarts, and puddings. And now, I’m sharing one of my easiest and most comforting lemon desserts: my fuss-free Lemon Custard Posset. Simple, soulful, and absolutely irresistible.

Ingredients and instructions

Prep time - 10 Minutes

Settling time - 6-8 hours

Utensils that you need

• A large bowl

• Saucepan

• Whisk

• Spatula

• Lemon / setting mould

Ingredients

• Lemon 20 ml

• Lemon zest 1 Tablespoon

• Fresh cream 355 g

• Milk 60 ml

• Sugar 100g

• Milk powder 3 tspn

• Custard powder 3 tspn

• Vanilla extract

Method

• Warm the dairy

  In a saucepan, gently heat the cream and milk until lukewarm. Meanwhile, sift all the dry ingredients into a separate bowl.

• Make a slurry

  Once the milk mixture is warm, pour a small amount into the dry ingredients and whisk to form a smooth slurry. Return this slurry to the saucepan with the remaining milk and cream, and cook over a gentle heat. Stir continuously until the mixture thickens and coats the back of a spoon. (Stop cooking at this stage if you needs crème brûlée, cook a bit more for a lemon custard)  Note: If the custard is undercooked, it won’t caramelise properly when brûléed.

• Add lemon and fill shells

  Remove the custard from the heat and stir in 20ml of lemon juice along with a little lemon zest. Allow the mixture to cool to room temperature. Once cooled, spoon the custard into lemon shells and refrigerate overnight to set.

• Caramelise the top (crème brûlée)

  Once chilled and set, sprinkle a thin, even layer of caster sugar over the surface. Use a kitchen blowtorch to caramelise the sugar until golden and crisp.

“You can also replace lemons with oranges , grapefruit or passion fruit.”

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