Lemon Posset

A bright, silky lemon dessert that is simple to make and elegantly presented, perfect for dinner parties.

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Prep Time 20

Cook Time 5

Total Time 5

Servings: 4 servings

Course: Dessert

Cuisine: British

Calories: 300

For the Lemon Posset

2 cups Heavy Cream Full-fat heavy cream (36–40% butterfat) for the best texture.
¾ cup Granulated White Sugar Fine granulated sugar dissolves quickly; adjust for desired sweetness.
2 tablespoons Fresh Lemon Juice Juice of 2 ripe lemons; freshly squeezed is best.
to taste Lemon Zest Grated outer peel adds flavor and aroma; avoid the bitter white pith.

For Serving

4 pieces Lemons, halved and hulled Use these as serving cups; keep the flesh for other uses.

Preparation

Hollow out the lemons by cutting them in half and scooping out the flesh to create bright, edible serving cups.
Reserve the scooped lemon pulp for smoothies or cocktails.

Cooking

In a small saucepan, combine the heavy cream and granulated sugar, stirring gently until the sugar dissolves.
Bring the mixture to a gentle boil over medium heat and cook for 2–3 minutes, stirring frequently.
Remove from heat and stir in the lemon juice and grated lemon zest until smooth.

Chilling

Ladle or pour the warm mixture into the hollowed lemon shells or ramekins, leaving a small gap at the top.
Refrigerate uncovered or lightly covered for about 5 hours until set but slightly wobbly in the center.

Serving

Once set, garnish with extra lemon zest, a sprig of fresh mint, or berries, and serve chilled.

This dessert can be made ahead of time, perfect for stress-free entertaining. Keep in air-tight containers if storing leftovers.