Description
At its core, a Lemon Posset in Lemon Shells is a chilled British dessert made primarily from heavy cream, sugar, and lemon juice. Unlike a mousse, which is airy and whipped, or a panna cotta, which relies on stabilizers, a posset is dense, rich, and incredibly smooth. The texture is often compared to a thick lemon curd but with a much creamier, more luxurious mouthfeel.
Ingredients
Scale
- 2 cups heavy cream
- ¾ cup sugar
- 2 large lemons (for juice + shells)
- 1 tsp lemon zest
- 1 tsp vanilla extract (optional)
Instructions
1. Prepare Lemon Shells
- Cut lemons in half and carefully scoop out the pulp.
- Strain the juice and set aside (you’ll need about ¼ cup).
- Place the hollow lemon halves on a tray (trim the bottoms slightly if needed so they sit flat).
2. Heat Cream & Sugar
- In a saucepan, combine heavy cream and sugar.
- Bring to a gentle boil over medium heat, stirring occasionally.
- Let it simmer for 3 minutes.
3. Add Lemon
- Remove from heat and stir in fresh lemon juice, zest, and vanilla.
- The mixture will begin to thicken naturally.
4. Fill the Shells
- Pour the mixture into the prepared lemon shells.
- Carefully transfer to the fridge.
5. Chill & Set
- Refrigerate for at least 3–4 hours (or overnight) until fully set.
Notes
This Lemon Posset is a beautifully simple dessert with a silky texture and bright citrus flavor. Served in natural lemon shells, it’s as stunning as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: British
Nutrition
- Serving Size: 1 lemon half
- Calories: 320 kcal
Keywords: Citrus cream dessert, chilled lemon custard, lemon cream shells, British posset recipe