Spring Lemon Posset in Lemon Shells

Lemon Posset in Lemon Shells (Serves 4)

Bright, creamy, and effortlessly elegant, these lemon possets served in their own shells are a simple dessert with real visual impact. The smooth, citrusy filling sets without gelatin, while the natural lemon cups add a fresh aroma and a beautiful presentation. Perfect for dinner parties or a light make-ahead treat, they’re as easy to prepare as they are impressive to serve.

Ingredients

• 4 large lemons

• 500 ml heavy cream

• 150 g sugar

Instructions

1. Prepare the lemon shells

• Slice each lemon in half lengthwise.

• Carefully scoop out the flesh with a spoon (try not to tear the peel).

• Strain and reserve the juice—you’ll need about 60 ml total.

• Place the hollowed lemon halves in a muffin tin or small bowls to keep them steady.

2. Make the posset

• In a saucepan, heat the cream and sugar.

• Bring to a gentle boil and simmer for about 3 minutes, stirring.

• Remove from heat and stir in the reserved lemon juice.

3. Fill the shells

• Let the mixture cool for a couple of minutes (so it’s not too hot).

• Carefully pour into the lemon shells.

4. Chill

• Transfer to the fridge and chill for at least 3 hours, or until fully set.

Tips

• Trim a tiny slice off the bottom of each lemon half if they wobble.

• Don’t overfill—leave a small gap to avoid spills.

• For a cleaner look, you can strain the mixture before pouring.

To serve

Serve straight from the shells and add some edable flowers on top, like violets or dried roses