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Lemon Possets in Lemon Shells Recipe

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4.2 from 29 reviews

Lemon Possets in Lemon Shells is a refreshing British dessert featuring a silky, tangy lemon custard set inside hollowed lemon halves. This elegant and creamy treat combines heavy cream, sugar, lemon juice, and zest, simmered to perfection and chilled in natural lemon bowls, making it a beautiful and delicious dessert perfect for summer gatherings or special occasions.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

For 6 Lemon Possets

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

For 12 Lemon Possets (optional doubling recipe)

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

Additional

  • 6 lemons, sliced longways and hollowed for shells

Instructions

  1. Prepare the lemons: Carefully slice the lemons lengthwise and use a spoon to remove all the lemon wedges. Reserve the lemon pulp to extract juice by pressing it through a fine mesh strainer. Set aside the hollowed lemon halves on a baking sheet for filling later.
  2. Make the custard: In a medium saucepan over medium heat, combine heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently and bring the mixture to a light simmer, ensuring it does not boil. To check readiness, pour the cream mixture into a measuring cup when it reaches the desired volume (1 cup for smaller batch, 2 cups for larger), then remove from heat.
  3. Add lemon juice and cool: Stir in the freshly squeezed lemon juice thoroughly after removing the cream from heat. Allow the mixture to cool for 15-20 minutes until a light skin forms on the surface. Strain the mixture through a fine sieve to remove lemon zest and any pulp.
  4. Fill lemon shells and chill: Carefully spoon or pour the lemon posset mixture into the prepared lemon halves until full. Refrigerate for 3 to 4 hours or until the possets have fully set and chilled before serving.

Notes

  • Ensure the cream mixture does not reach a full boil to avoid curdling and maintain smooth texture.
  • Using fresh lemon juice and zest enhances the bright citrus flavor.
  • Possets can be prepared a day in advance and kept refrigerated.
  • For a decorative touch, garnish with lemon zest curls or fresh mint leaves before serving.
  • If preferred, small ramekins can be used instead of lemon shells.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: British

Find it online: https://allyumcooks.com/lemon-possets-in-lemon-shells-recipe/