Lemon Posset
Lemon Posset
Ingredients
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, from 1 large lemon, plus more for garnish
- 2 lemons, halved and hollowed out for serving
Instructions
- 1
Carefully cut the fresh lemons in half. Using a small spoon or grapefruit spoon, gently scoop out the pulp and membranes from the lemon halves, creating clean cups for serving. Be careful not to puncture the skin. Set the hollowed-out lemon halves aside.
⏱️ 10 min
- 2
In a medium saucepan, combine the heavy cream, granulated sugar, lemon juice, and 1 tablespoon of lemon zest.
⏱️ 1 min
- 3
Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
⏱️ 3 min
- 4
Once the mixture reaches a boil, immediately reduce the heat to low and simmer for exactly 3 minutes, stirring occasionally to prevent scorching.
⏱️ 3 min
- 5
Remove the saucepan from the heat and allow the mixture to cool at room temperature for 10 minutes. This helps prevent the posset from separating when poured.
⏱️ 10 min
- 6
Carefully pour the slightly cooled lemon posset mixture into the hollowed-out lemon halves. You should have enough to fill 4 halves.
⏱️ 1 min
- 7
Transfer the filled lemon halves to a tray or plate and refrigerate for 2 to 3 hours, or until the possets are completely set and firm.
⏱️ 180 min
- 8
Optionally, garnish with additional fresh lemon zest just before serving for an extra burst of aroma and color.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Posset
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest, from 1 large lemon, plus more for garnish
- 2 lemons, halved and hollowed out for serving
Instructions
- 1
Carefully cut the fresh lemons in half. Using a small spoon or grapefruit spoon, gently scoop out the pulp and membranes from the lemon halves, creating clean cups for serving. Be careful not to puncture the skin. Set the hollowed-out lemon halves aside.
⏱️ 10 min - 2
In a medium saucepan, combine the heavy cream, granulated sugar, lemon juice, and 1 tablespoon of lemon zest.
⏱️ 1 min - 3
Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar.
⏱️ 3 min - 4
Once the mixture reaches a boil, immediately reduce the heat to low and simmer for exactly 3 minutes, stirring occasionally to prevent scorching.
⏱️ 3 min - 5
Remove the saucepan from the heat and allow the mixture to cool at room temperature for 10 minutes. This helps prevent the posset from separating when poured.
⏱️ 10 min - 6
Carefully pour the slightly cooled lemon posset mixture into the hollowed-out lemon halves. You should have enough to fill 4 halves.
⏱️ 1 min - 7
Transfer the filled lemon halves to a tray or plate and refrigerate for 2 to 3 hours, or until the possets are completely set and firm.
⏱️ 180 min - 8
Optionally, garnish with additional fresh lemon zest just before serving for an extra burst of aroma and color.
⏱️ 1 min