Lemon Possets in Lemon Shells Recipe

Introduction

Lemon Possets in Lemon Shells are a refreshing and elegant dessert, perfect for showcasing the bright, tangy flavors of fresh lemons. This creamy, citrusy treat is surprisingly simple to prepare and makes a stunning presentation 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 them lengthwise and carefully removing all the lemon wedges with a spoon. Place the lemon wedges over a fine mesh strainer and press them gently to extract the juice. Set the empty lemon halves aside on a half baking sheet for later use as shells.
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 the mixture warms to dissolve the sugar, bringing it just to a light simmer without boiling.
3. Step 3: Once the cream mixture has reached about 2 cups, remove it from the heat. Stir in the freshly squeezed lemon juice until well combined.
4. Step 4: Allow the mixture to cool for 15-20 minutes, or until it starts to form a light skin on top. Then strain it through a fine sieve to remove the zest for a smooth texture.
5. Step 5: Pour the lemon posset mixture into the reserved lemon halves, filling them to the top. Refrigerate for 3-4 hours until the posset is fully set before serving.

Tips & Variations

• For an extra citrus punch, add a teaspoon of finely grated lemon zest to the posset right before filling the lemon shells.
• If lemon shells are unavailable or you prefer, serve the posset in small glass jars or ramekins.
• Adjust the sugar amount slightly to taste, especially if your lemons are very tart or sweet.

Storage

Store leftover lemon possets in an airtight container in the refrigerator for up to 3 days. If you used lemon shells, transfer the possets to a sealed container. Reheat is not recommended as the texture will change; enjoy them chilled for the best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon possets ahead of time?

Yes, lemon possets can be prepared up to a day ahead and kept refrigerated until serving. This allows the flavors to meld and the dessert to fully set.

What can I use if I don’t have fresh lemons?

Fresh lemon juice and zest are best for bright flavor, but you can substitute bottled lemon juice if necessary. Use about 6 tablespoons of bottled juice, and consider adding a little extra lemon zest or a small amount of lemon extract for flavor depth.

Lemon Possets in Lemon Shells Recipe

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Lemon Possets in Lemon Shells are a delightful, creamy dessert made with a simple mixture of heavy cream, sugar, and fresh lemon juice, elegantly served in hollowed lemon halves. This no-bake custard-like treat balances rich creaminess with tangy lemon flavor, perfect for a refreshing and light dessert.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 to 12 servings (depending on lemon size) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Lemon Posset Custard

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

For Larger Batch (12 lemon halves)

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

For Serving

• 6 to 12 lemon halves, hollowed out

Instructions

1. Prepare the lemons: Slice the lemons lengthwise and carefully scoop out all the lemon segments using a spoon. Reserve these segments for juicing.
2. Extract the lemon juice: Press the lemon wedges through a fine mesh strainer to extract as much juice as possible, filtering out seeds and pulp.
3. Prepare lemon shells: Set the hollowed lemon halves aside on a baking sheet lined with parchment or foil to use as natural serving containers.
4. Make the custard base: In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently to dissolve the sugar and gently bring the mixture to a light simmer — avoid boiling to prevent scorching.
5. Check readiness of cream: Use a measuring cup to gauge when the cream reaches the correct volume and simmer stage.
6. Add lemon juice and cool: Remove the saucepan from heat, stir in the freshly pressed lemon juice, and mix well. Allow the mixture to cool for 15-20 minutes until a light skin forms on top.
7. Strain and fill: Pour the lemon posset mixture through a fine sieve to remove the lemon zest and any solids. Fill each lemon half to the brim with the smooth custard.
8. Chill and set: Refrigerate the filled lemon shells for 3-4 hours or until the lemon possets are fully set and chilled before serving.

Notes

• The lemon shells used as serving vessels enhance presentation and add subtle citrus aroma.
• Avoid boiling the cream to maintain a smooth texture and prevent curdling.
• Lemon zest adds an extra fragrant note but can be omitted if preferred.
• Chilling time is essential for the custard to firm up properly.
• You can prepare the possets a day in advance for convenience.

Keywords: lemon posset, lemon dessert, no bake lemon custard, lemon cream dessert, British dessert, creamy lemon treat