Lemon Posset Recipe

This Lemon Posset in Lemon Cups is a rich, creamy citrus dessert made with just three simple ingredients. It is served in hollowed-out lemon halves for an elegant presentation. With its silky texture, bright lemon flavor, and no-bake simplicity, this easy lemon posset recipe is the perfect make-ahead dessert.

Course Dessert

Cuisine English

Keyword Lemon posset in lemon cups, Lemon Posset Recipe

Prep Time 10

Cook Time 3

Cooling Time 3

Servings Servings

Calories 267kcal

Author Bon Appeteach

Ingredients

4 large Lemons for juice and cups
2 cups Heavy Cream
1/2 cup Granulated Sugar
1 tbsp Lemon Zest

Optional Garnishes

1 tbsp Sanding Sugar or decorative sugar
8 Berries Raspberries or Blueberries

Instructions

Prepare the Lemon Cups

Cut the lemons in half widthwise. Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling.
Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.

Make the Lemon Posset

In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest (if using). Stir occasionally and bring to a gentle simmer.
Let it bubble lightly for 3 minutes, stirring frequently.
Remove the pan from heat and slowly whisk in the lemon juice. The mixture will begin to thicken naturally as you do this.

Fill and Chill

Carefully pour the warm posset into the prepared lemon cups (or into small jars if not using the cups). It helps to add the lemon posset filling into a liquid measuring cup with a pour spout for easier transfer.
Let them cool at room temperature for about 30 minutes, then refrigerate for at least 2.5-3 hours or until fully set.
Before serving, you can garnish with sanding sugar and a berry if desired.

Notes

Save any leftover lemon juice to use in my lemon pepper chicken marinade or make into a vinaigrette.

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