RECIPE FOR LEMON POSSET

side view of lemon posset garnished with fresh mint on a plate

Looking for a light and refreshing dessert that’s easy to make and perfect for summer? This Recipe for Lemon Posset, served in hollowed-out lemons, is a tangy, creamy delight that’s sure to impress any and all of your guests!

Prep Time 10

Cook Time 5

Chill Time 4

Total Time 4 15

Servings Servings

Ingredients

2 large Lemons (or 4 smaller ones)
1 cup (240ml) Heavy Whipping Cream (at least 33%)
¼ cup (50g) Granulated Sugar
2 tbsp Fresh Lemon Juice
Zest of 1 Lemon

Instructions

Cut the lemons in half. Use a sharp knife to run around the perimeter of the flesh, being cautious not to puncture the shells.
Use a spoon to carefully scoop out the flesh, Reserve 2 tbsp of fresh lemon juice. Set the hollowed-out lemons aside for serving.
In a saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a gentle boil.
Let it simmer gently for about 3 minutes, stirring occasionally.
Remove the saucepan from the heat. Stir in the lemon zest and fresh lemon juice. Mix well. Let the mixture sit for a few minutes to cool slightly, stirring occasionally to ensure it is well combined.
Let the mixture sit for a few minutes to cool slightly, stirring occasionally to ensure it is well combined.
Carefully pour the mixture into the hollowed-out lemon shells. You can use a small funnel or a spoon to make this easier. Let them cool to room temperature.
Place the filled lemon shells in the refrigerator. Let them chill for at least 4-6 hours, or preferably overnight, to set properly. Serve chilled.

Nutrition