Lemon Posset

Creamy, tangy, and beautifully served in lemon cups, this Lemon Posset is a simple yet elegant dessert. With just a few ingredients—cream, sugar, and fresh lemon juice—it sets into a silky, refreshing treat that’s perfect for any occasion.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the 3 lemons in half crosswise.

Step 2

Gently scoop out the lemon flesh with a spoon, taking care not to tear the peel. If a peel does break, no worries—you can still pour the posset mixture into small ramekins or bowls instead.

Step 3

Place the lemon peels securely on a muffin tin, plate, or any stable surface. I used the lid of an ice ball tray, which held the lemon cups upright and prevented the posset mixture from spilling.

Step 4

Squeeze the juice from the lemon flesh and strain out the seeds. Measure out ⅓ cup for the posset, and store any extra juice in a container for future recipes.

Step 5

In a saucepan, add the heavy cream, sugar, and the zest of 1 lemon. Heat gently over medium heat, let it simmering for about 5 minutes, don’t let it boil over. If you dip a spoon in and run your finger across the back, the line should hold for a second instead of running right off, the base is ready.

Step 6

Take the pan off the heat, then stir in the reserved ⅓ cup of lemon juice. If desired, add ½ teaspoon of vanilla extract for extra flavor.

Step 7

Pour the posset mixture carefully into the hollowed lemon halves. Refrigerate at least 4 hours, or until fully set.

Step 8

Garnish with a little zest, a mint leaf, or fresh berries if desired. Enjoy scooping the creamy posset right out of the lemon peel cups! 🍋🥄

Step 9

Sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each posset.

Step 10

Use a kitchen torch to gently melt and caramelize the sugar until it turns golden.

Step 11

Let the caramel layer cool and harden for 1–2 minutes, then crack through it with a spoon to enjoy.

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