Lemon Possets in Lemon Shells Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add the lemon juice: Remove the saucepan from heat and stir in the freshly pressed lemon juice until well combined.
- 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.
- Fill the lemon shells: Pour the strained lemon posset mixture into each hollowed lemon half, filling to the top.
- 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
Find it online: https://miarosetti.com/lemon-possets-in-lemon-shells-recipe/
