Creamy Tangy Lemon Posset

This silky lemon posset transforms ordinary lemons into elegant, individual dessert cups that deliver a perfect balance of tart and sweet. The creamy custard filling contrasts beautifully with the caramelized sugar topping, creating a dessert that looks impressive but requires minimal effort.

I first made these lemon possets for a dinner party when I needed something elegant but easy. The guests were so impressed by the presentation that I now make them for every special occasion or whenever I need a guaranteed crowd pleaser.

Ingredients

• 5 lemons: the star of the show providing both the vessels and the bright citrus flavor
• 2 cups heavy cream: provides the luxurious silky texture and must be full fat
• ¼ teaspoon vanilla extract: balances the tartness with subtle warmth
• ½ cup plus 10 tablespoons sugar: divided for sweetening the custard and creating the brûléed topping
• Lemon zest: intensifies the citrus flavor throughout the cream

Step-by-Step Instructions

Prepare Lemon Shells:

Carefully zest one lemon until you have approximately 2 tablespoons of zest. Cut all five lemons in half lengthwise to create ten half shells. Using a spoon, gently scoop out the flesh completely while keeping the peel intact. These hollow shells will become your elegant serving vessels.

Extract Fresh Juice:

Squeeze the removed lemon flesh through a strainer until you collect exactly ⅓ cup plus 2 tablespoons of juice. The precise measurement ensures the perfect set for your posset. Discard any seeds or remaining pulp.

Infuse The Cream:

Combine the lemon zest and ½ cup sugar in a saucepan, rubbing them together with your fingertips to release the essential oils. Add the cold heavy cream and heat over medium low heat. Stir constantly to dissolve the sugar completely and prevent scorching. Once small bubbles appear around the edges, remove from heat immediately.

Create The Posset Mixture:

Pour the hot cream mixture into a bowl and immediately add the strained lemon juice and vanilla extract. Stir gently but thoroughly. The acid from the lemon juice will begin to thicken the cream. Allow this mixture to cool at room temperature for about 30 minutes before straining out the zest.

Fill The Lemon Cups:

Carefully pour the strained posset mixture into each hollowed lemon half, filling them just below the rim. Place them on a flat tray and refrigerate until completely set, which takes at least 4 hours but preferably overnight for the best texture.

Create The Brûlée Topping:

Just before serving, sprinkle the remaining 10 tablespoons of sugar evenly over the tops of the chilled possets. Using a kitchen torch, carefully melt the sugar until it bubbles and turns a golden amber color. Keep the flame moving constantly to avoid burning.

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The most satisfying moment of making lemon possets is watching guests crack through the caramelized sugar top with their spoons. My daughter once described it as "breaking into a tiny treasure chest of lemon goodness" which perfectly captures the joy of this dessert.

The Science Behind The Set

Unlike traditional custards that rely on eggs for thickening, posset uses the chemical reaction between the acid in the lemon juice and the fat in the cream to create its silky texture. When the hot cream meets the acidic lemon juice, the proteins coagulate and set into a smooth, spoonable consistency. This simple reaction dates back centuries and produces a dessert that feels modern yet has historical roots in British cooking.

Serving Suggestions

Lemon possets stand beautifully on their own, but can be elevated with a few thoughtful accompaniments. Try serving with a small shortbread cookie on the side for textural contrast, or add a few fresh berries such as raspberries or blueberries alongside. For dinner parties, I arrange them on a platter with fresh mint leaves for a splash of color. The natural lemon cups create their own perfect presentation without needing fancy dishware.

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Storage And Timing Tips

The filled lemon possets can be refrigerated for up to 48 hours before adding the sugar topping. Cover them loosely with plastic wrap being careful not to disturb the surface. Always add the brûléed sugar topping immediately before serving as it will begin to soften in the refrigerator. If you need to transport them to an event, carry the sugar and torch separately and finish them on site for the most impressive presentation.

Frequently Asked Questions

→ Can I make lemon posset ahead of time?

Yes, lemon posset is perfect for making ahead. The filled lemon cups need at least 4 hours to set, but you can prepare them up to 24 hours in advance. Just add the sugar topping and brûlée right before serving for the best texture contrast.

→ What can I use if I don't have a kitchen torch?

If you don't have a kitchen torch, you can place the sugar-topped possets under a very hot broiler for 1-2 minutes, watching carefully until the sugar caramelizes. Keep the oven door slightly open and rotate if needed for even browning.

→ What's the best way to hollow out the lemons?

After cutting the lemons lengthwise, use a grapefruit spoon if you have one, or a regular teaspoon. Work carefully around the edge first, then scoop out the flesh in sections. Be careful not to puncture the peel, as you want the cups to hold the liquid posset.

→ Can I use alternative citrus fruits for this dessert?

Absolutely! While traditional posset uses lemons, you can experiment with limes for a more tropical flavor, or blood oranges for a stunning visual presentation. Adjust the sugar quantity slightly depending on the natural sweetness of your chosen citrus.

→ Why did my posset not set properly?

Posset requires the proper ratio of acid (lemon juice) to fat (heavy cream) to set correctly. If it didn't set, you may have used too little lemon juice or the cream may not have been properly heated. Make sure to bring the cream to a gentle simmer before adding the lemon juice.

→ How long will lemon posset keep in the refrigerator?

The prepared posset will keep well in the refrigerator for up to 3 days. However, once you've applied the brûléed sugar topping, it's best enjoyed immediately as the caramelized sugar will begin to soften over time.