A delightful lemon créme brûlée that shines as a spring dessert. It can be enjoyed as a posset without the brûlée topping, but the sweet crunch from the caramelized sugar makes it an irresistible treat for sunny days.
1: In a saucepan, melt the butter over medium heat, then stir in the lemon juice and sugar until dissolved.
2: Gradually add in the half and half.
3: In a separate bowl, whisk together the egg yolks and cornstarch until smooth, then pour into the saucepan, stirring constantly.
4: Continue cooking until the mixture thickens enough to coat the back of a spoon.
5: Pour into lemon skins or ramekins and set in fridge.
6: When ready to eat, top with lemon zest and enjoy as is or add cane sugar & use a kitchen torch to brûlée the top.
