Introduction

Lemon Possets in Lemon Shells are a delightful and refreshing dessert perfect for warm days or special occasions. This creamy, citrusy treat is beautifully presented in natural lemon shells, making it both elegant and fun to serve. With just a few simple ingredients, you can create a sophisticated dessert that impresses every time.

The image shows three lemon halves filled with smooth, creamy white lemon mousse placed in a white scalloped ceramic dish. Each lemon half is bright yellow inside with a slightly textured rind and topped with a fresh green mint leaf. Underneath the lemon halves, there is a thin lemon slice adding a touch of light yellow contrast. The background is a white marbled texture with scattered whole and sliced lemons and green mint leaves around the dish. A partial view of two spoons with metal handles is visible at the bottom edge of the image, enhancing the fresh, clean presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
2/3 cup granulated sugar
6 tablespoons lemon juice (from about 6 lemons)
1 tablespoon lemon zest
A pinch of salt
6 lemons (for the lemon shells and juice)

Instructions

Step 1: Prepare the lemons by slicing them lengthwise. Carefully scoop out all the lemon wedges using a spoon. Squeeze the wedges over a fine mesh strainer to extract and collect the juice. Set the hollowed lemon halves aside on a baking sheet for later use as shells.
Step 2: In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently as the mixture heats to help dissolve the sugar.
Step 3: Heat the cream mixture until it just simmers lightly—avoid boiling. You can check by measuring the liquid: For 6 lemon halves, use a 2-cup measuring cup and stop heating once the mixture is close to that volume.
Step 4: Remove the saucepan from heat and stir in the freshly squeezed lemon juice. Allow the mixture to cool for 15–20 minutes, or until a thin skin forms on top.
Step 5: Strain the mixture through a fine sieve to remove the lemon zest and any solids, ensuring a smooth custard.
Step 6: Spoon the posset mixture into the reserved lemon shells, filling each one to the top. Refrigerate the filled shells for 3 to 4 hours until the possets are fully set and chilled.
Step 7: Serve the lemon possets chilled, straight from their natural lemon bowls for a stunning presentation.

Tips & Variations

Use Meyer lemons for a sweeter, less tart flavor that pairs beautifully with the creamy posset.
If you don’t have a fine mesh strainer, you can line a regular sieve with cheesecloth to get a smooth custard.
For an extra touch, garnish each lemon posset with a small mint leaf or a twist of lemon zest before serving.

Storage

Store the lemon possets in their shells covered with plastic wrap or in an airtight container in the refrigerator. They will keep well for up to 2 days. For best texture and flavor, serve chilled and avoid freezing, as the creamy texture may change upon thawing.

How to Serve

The image shows three lemon halves filled with smooth, creamy white lemon mousse placed inside a white scalloped dish. Each filled lemon half is topped with a fresh green mint leaf, adding a bright contrast to the pale lemon and cream colors. Beneath the lemon halves, there is a lemon slice visible inside the dish, and whole and cut lemons surround the dish on a white marbled surface. The overall look is fresh, light, and inviting, with soft natural lighting highlighting the creamy texture and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon possets without lemon shells?

Yes, you can pour the posset mixture into small ramekins or dessert glasses if lemon shells aren’t available. Just chill them the same way and serve directly in the vessels.

How do I know when the posset is fully set?

The posset is ready when it has a firm, custard-like texture but still has a slight wobble when you gently shake the lemon or container. This usually takes about 3 to 4 hours in the refrigerator.