Lemon Posset

Ingredients

• 3 lemons ((cut into halves, for juice and peel cups))
• 1 1/2 cup heavy whipping cream
• 1/2 cup sugar
• 1/3 cup freshly squeezed lemon juice ((from the lemons above))
• 1/2 tsp teaspoon vanilla extract ((optional))

Instructions

1. 1

   Cut the 3 lemons in half crosswise.

2. 2

   Gently scoop out the lemon flesh with a spoon, taking care not to tear the peel. If a peel does break, no worries—you can still pour the posset mixture into small ramekins or bowls instead.

3. 3

   Place the lemon peels securely on a muffin tin, plate, or any stable surface. I used the lid of an ice ball tray, which held the lemon cups upright and prevented the posset mixture from spilling.

4. 4

   Squeeze the juice from the lemon flesh and strain out the seeds. Measure out ⅓ cup for the posset, and store any extra juice in a container for future recipes.

5. 5

   In a saucepan, add the heavy cream, sugar, and the zest of 1 lemon. Heat gently over medium heat, let it simmering for about 5 minutes, don’t let it boil over. If you dip a spoon in and run your finger across the back, the line should hold for a second instead of running right off, the base is ready.

6. 6

   Take the pan off the heat, then stir in the reserved ⅓ cup of lemon juice. If desired, add ½ teaspoon of vanilla extract for extra flavor.

7. 7

   Pour the posset mixture carefully into the hollowed lemon halves. Refrigerate at least 4 hours, or until fully set.

8. 8

   Garnish with a little zest, a mint leaf, or fresh berries if desired. Enjoy scooping the creamy posset right out of the lemon peel cups! 🍋🥄

9. 9

   --- To add a crispy caramel top: ---

10. 10

    Sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each posset.

11. 11

    Use a kitchen torch to gently melt and caramelize the sugar until it turns golden.

12. 12

    Let the caramel layer cool and harden for 1–2 minutes, then crack through it with a spoon to enjoy.