Silky Lemon Posset Dessert
Silky lemon posset is a creamy British dessert made with heavy cream, sugar, and fresh lemon juice. Presented in lemon shells, it offers a bright, smooth flavor perfect for elegant occasions.
Equipment
- 1 saucepan for heating cream mixture
- 1 sieve for straining lemon juice and cream mixture
- 1 measuring jug for pouring mixture
- 8 lemon halves used as serving containers
Ingredients
- 4 lemons
- 1 teaspoon lemon zest
- 1 cup heavy cream 36% fat
- 6 tablespoons granulated sugar
- 3 tablespoons fresh lemon juice
Instructions
- Halve lemons lengthwise and carefully scoop out the flesh, preserving the shells.
- Place lemon flesh in a sieve over a bowl and press to extract the juice; set juice aside.
- Combine lemon zest, heavy cream, and sugar in a saucepan and stir over medium heat.
- Bring mixture to a gentle boil, then reduce to a simmer and cook for 4–5 minutes, stirring occasionally.
- Remove saucepan from heat and strain cream mixture through a sieve to remove zest.
- Stir in freshly squeezed lemon juice into the strained cream mixture.
- Pour the lemon posset mixture into the hollowed lemon shells using a measuring jug.
- Chill the filled lemon shells in the refrigerator for at least 3 hours until set.
- Optionally garnish with mint leaves, fresh berries, or additional lemon zest before serving.
Notes
- Use freshly squeezed lemon juice for best flavor.
- Chill thoroughly for a firm, silky texture.
- Store covered in refrigerator up to 2 days.
- Garnish with mint or berries for elegance.