Lemon Possets in Lemon Shells Recipe

Introduction

Lemon Possets in Lemon Shells are a delightful and elegant dessert that beautifully combines creamy texture with bright citrus flavor. This easy-to-make custard is set inside natural lemon halves, making it a charming treat perfect for any occasion.

Ingredients

• 2 cups heavy cream
• 2/3 cup granulated sugar
• 6 tablespoons lemon juice (from 6 lemons)
• 1 tablespoon lemon zest
• A pinch of salt

Instructions

1. Step 1: Prepare the lemons by slicing each clean lemon lengthwise and carefully removing all the lemon wedges. Press the wedges against a fine mesh strainer to extract the lemon juice. Set the empty lemon halves aside on a baking sheet for later use.
2. Step 2: In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently as you heat the mixture to dissolve the sugar. Bring it to a gentle simmer—avoid boiling.
3. Step 3: Once the cream mixture reaches about 2 cups in volume, remove it from heat. Stir in the freshly squeezed lemon juice thoroughly. Let the mixture cool for 15–20 minutes until a light skin forms on top.
4. Step 4: Strain the cooled lemon posset mixture through a fine sieve to remove lemon zest and any solids.
5. Step 5: Carefully fill each lemon half with the posset mixture to the top. Refrigerate the filled lemon shells for 3 to 4 hours until the custard is set and chilled.

Tips & Variations

• For a smoother texture, stir the posset mixture gently while it cools to prevent a thick skin from forming.
• Try adding a splash of limoncello or lemon extract for an extra citrus kick.
• Use Meyer lemons for a sweeter, more fragrant flavor.
• To serve, garnish with a fresh mint leaf or a thin lemon slice for an elegant presentation.

Storage

Store leftover lemon possets covered in the refrigerator for up to 2 days. They are best enjoyed chilled, so serve them directly from the fridge. Avoid freezing, as the custard’s texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon possets without the lemon shells?

Yes, you can pour the lemon posset mixture into small ramekins or dessert glasses and refrigerate until set.

What if I don’t have fresh lemons?

Fresh lemon juice is best for bright flavor, but you can use bottled lemon juice in a pinch. Adjust the zest and juice quantities to taste.

Lemon Possets in Lemon Shells Recipe

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Lemon Possets in Lemon Shells are a refreshing and elegant no-bake dessert featuring a smooth, creamy lemon custard made from heavy cream, sugar, and fresh lemon juice, all set inside hollowed lemon halves for a delightful citrus presentation.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6–12 lemon possets servings depending on number of lemon halves used 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: British

Ingredients

Scale 1x2x3x

For 6 Lemon Halves

• 1 cup heavy cream
• 1/3 cup granulated sugar
• 3 tablespoons lemon juice (from 3 lemons)
• 1/2 tablespoon lemon zest
• A pinch of salt

For 12 Lemon Halves

• 2 cups heavy cream
• 2/3 cup granulated sugar
• 6 tablespoons lemon juice (from 6 lemons)
• 1 tablespoon lemon zest
• A pinch of salt

Instructions

1. Prepare the lemons: Wash and slice the lemons lengthwise. Carefully scoop out the lemon segments using a spoon. Reserve the lemon halves for use as serving vessels later.
2. Extract the juice: Collect the scooped-out lemon segments and press them against a fine mesh strainer to extract as much juice as possible, setting the juice aside.
3. Make the custard base: In a medium saucepan over medium heat, combine heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently to dissolve the sugar and prevent scorching.
4. Simmer the cream mixture: Heat the mixture until it reaches a light simmer—avoid boiling. Use a measuring cup to gauge the volume (1 cup for 6 lemons recipe, 2 cups for 12 lemons recipe) to know when it is ready.
5. Add the lemon juice: Remove the saucepan from heat and stir in the freshly pressed lemon juice until well combined.
6. Cool and strain: Allow the mixture to cool for 15-20 minutes until a light skin forms on top. Then strain the mixture through a fine sieve to remove the lemon zest for a smooth custard.
7. Fill the lemon shells: Pour the strained lemon posset mixture into each hollowed lemon half, filling to the top.
8. Chill to set: Refrigerate the filled lemon halves for 3-4 hours until the possets have firmly set. Serve chilled for a refreshing dessert.

Notes

• Ensure not to boil the cream mixture as it can curdle or lose its silkiness.
• Use fresh lemons for the best citrus flavor and juice extraction.
• Straining the posset mixture removes zest bits for a smooth texture.
• Lemon halves make an attractive and eco-friendly serving option.
• This dessert should be kept refrigerated and consumed within 1-2 days for optimal freshness.

Keywords: lemon posset, lemon dessert, no-bake dessert, creamy lemon custard, citrus posset, lemon shells, easy lemon dessert