Description
Lemon Possets in Lemon Shells are a refreshing and elegant no-bake dessert that combines the creamy richness of posset with the zesty brightness of fresh lemons. This simple custard-like treat is served in hollowed-out lemon halves, making it perfect for a summer gathering or a light finish to a meal.
Ingredients
Scale
Posset Mixture
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 6 tablespoons fresh lemon juice (from 6 lemons)
- 1 tablespoon lemon zest
- Pinch of salt
- 6 lemon halves, hollowed
Instructions
- Prepare the lemons: Slice the clean lemons lengthwise. Using a spoon, carefully remove all the lemon wedges, reserving the flesh for juicing.
- Extract the juice: Press the lemon wedges against a fine mesh strainer to extract all the juice needed for the recipe. Set the hollow lemon halves aside on a half baking sheet for later use as serving shells.
- Make the custard mixture: In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently to help the sugar dissolve and heat the mixture until it reaches a gentle simmer. Avoid bringing it to a full boil to preserve the cream’s texture.
- Monitor volume and remove from heat: Use a measuring cup to gauge the volume—once the cream mixture hits 2 cups, it’s ready. Remove it from the heat immediately.
- Add lemon juice and cool: Stir the freshly squeezed lemon juice into the hot cream mixture thoroughly. Allow the mixture to cool for 15-20 minutes until a light skin forms on the surface. For a silky texture, strain the mixture through a fine sieve to remove the lemon zest.
- Fill the lemon shells: Carefully pour or spoon the lemon posset mixture into each hollowed lemon half until full.
- Chill and set: Refrigerate the filled lemon shells for at least 3 to 4 hours to allow the possets to set and develop their creamy consistency.
- Serve: Once set, serve the lemon possets chilled directly in their lemon shells for an attractive presentation.
Notes
- Be careful not to boil the cream mixture as it can cause the texture to become grainy.
- Using fresh lemons for juice and zest is essential for bright and vibrant flavor.
- Straining the mixture before filling the lemon halves ensures a smooth posset without any zest fragments.
- This dessert is best served chilled and consumed within 24 hours for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: lemon posset, lemon dessert, no-bake dessert, creamy lemon custard, British dessert, fresh lemon recipe
