Lemon Posset

This refreshing dessert boasts tart lemon shells filled with sweet, creamy custard. The presentation is undoubtedly elegant, but this zingy treat requires just four ingredients and minimal prep work.

Course Dessert

Cuisine American, English

Diet Gluten Free, Vegetarian

Keyword lemon, lemon and cream, lemon shells, posset

Prep Time 15

Cook Time 10

Chilling Time 2

Total Time 2 25

Servings

Calories 285kcal

Author Robin Miller

Ingredients

4 lemons rinsed clean
2 cups heavy cream or heavy whipping cream
⅔ cup granulated sugar
⅓ cup fresh lemon juice from the lemons above
¼ teaspoon vanilla extract
Fresh berries for serving optional
Fresh mint leaves for serving optional

Instructions

Slice the lemons in half lengthwise.
Run a sharp paring knife along the inside of the rind, loosening the flesh from the white pith.
Using a spoon or your fingers, remove the flesh from the rind, creating eight lemon cups.
Press the lemon flesh through a citrus squeezer or fine mesh sieve until you have 1/3 cup of lemon juice. Set aside.
Combine the cream and sugar in a medium saucepan.
Set the pan over medium-high heat and bring to a boil, stirring constantly.
Boil for 5 minutes, stirring occasionally and keeping a close watch – reduce the heat if necessary to prevent the cream from boiling over.
Remove the pan from the heat and stir in the lemon juice and vanilla.
Let stand for 15 minutes to cool.
Stir the cream again, then spoon the mixture into the lemon cups (or small ramekins). If you have leftover lemon cream, spoon it into small ramekins or glass jars.
Refrigerate for 2 hours, until set.
Garnish with berries and mint (if using) and serve.

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