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Lemon posset served in hollowed lemon shells with berries and mint on a light table setting
Lalybeth

Lemon Posset in Lemon Shells

A silky no-bake lemon posset made with heavy cream, sugar, and fresh lemon juice, then chilled inside hollowed lemon shells for an elegant citrus dessert.
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Cook Time 5 minutes
Chilling Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 5 to 6 large Lemons unwaxed or organic if possible, for shells, zest, and juice
  • 480 ml Heavy cream minimum 35% fat
  • 133 to 200 g Granulated sugar adjust to taste
  • 80 ml Fresh lemon juice strained, from the hollowed lemons
  • 1 to 2 tsp Lemon zest or zest from 1 to 2 lemons, avoid the white pith
  • 1 pinch Fine salt
  • 1 tsp Vanilla paste or vanilla extract optional
  • Fresh berries and mint optional garnish

Equipment

  • Microplane or fine grater
  • Paring knife
  • Small spoon
  • Heavy-bottomed saucepan
  • Whisk
  • Fine mesh sieve
  • Pouring jug
  • Tray

Method
 

  1. Wash and dry the lemons. Zest 1 to 2 lemons before cutting them, avoiding the bitter white pith.
  2. Cut the lemons in half lengthwise. Use a small knife and spoon to remove the pulp carefully without piercing the peel.
  3. Slice a very thin piece from the rounded bottom of each lemon half so the shells sit flat. Do not cut through the base.
  4. Press the removed lemon pulp through a fine sieve and measure 80 ml fresh lemon juice. Set aside at room temperature.
  5. Add the heavy cream, sugar, lemon zest, and salt to a heavy-bottomed saucepan. Warm over medium-low heat, stirring until the sugar fully dissolves.
  6. Bring the mixture to a gentle simmer and keep it there for 3 to 5 minutes. Avoid a hard boil.
  7. Remove the saucepan from the heat and wait about 1 minute. Slowly whisk in the strained lemon juice until the mixture begins to thicken.
  8. Let the mixture rest for 10 to 15 minutes, then strain through a fine mesh sieve into a pouring jug.
  9. Place the lemon shells on a tray and fill them carefully. Chill for at least 3 to 4 hours, or overnight for the best texture.
  10. Serve cold with fresh berries, mint, or a little lemon zest.

Notes

Use fresh lemon juice only. Add the lemon juice off the heat to prevent a grainy texture. Use heavy cream with at least 35% fat. Do not freeze lemon posset; freezing can break the creamy set. Nutrition values were not available in the source analysis and are intentionally left blank.