Lemon Possets in Lemon Shells Recipe
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.
- 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
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
- Prepare the lemons: Slice the lemons lengthwise and carefully scoop out all the lemon segments using a spoon. Reserve these segments for juicing.
- 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.
- Prepare lemon shells: Set the hollowed lemon halves aside on a baking sheet lined with parchment or foil to use as natural serving containers.
- 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.
- Check readiness of cream: Use a measuring cup to gauge when the cream reaches the correct volume and simmer stage.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/lemon-possets-in-lemon-shells-recipe/
