Explore our floorplans
Explore our floorplans

Lemon Posset

Yield: 8 servings | Prep Time: 10 mins | Cook Time: 10 mins | Chill Time: 4 hours

Download Recipe

Ingredients

• 3 cups (720 ml) heavy cream
• 1 cup (200 g) granulated sugar
• ¾ cup (180 ml) freshly squeezed lemon juice (about 4–5 lemons)
• 1 tbsp finely grated lemon zest (optional)

Instructions

  1. Prepare the lemon halves: Wash lemons well, dry, and cut them in half lengthwise then scoop out the insides to create natural serving cups. Place the pulp in a fine mesh strainer and use either a spatula or your hands to get all the juice out. Discard the pulp & seeds. You can save any unused lemon juice in the refrigerator for 4-5 days or freeze for up to 6 months.
  2. In a medium saucepan, combine heavy cream and sugar. Bring to a gentle boil over medium heat, stirring occasionally. Boil for 3 minutes—watch carefully to avoid overflow.
  3. Remove from heat. Stir in lemon juice and zest (if using). The mixture will thicken slightly.
  4. Strain through a fine mesh strainer into a pitcher to remove any solids.
  5. Pour the posset mixture evenly into 8 lemon halves. (Tip: Place them in a mu in tin to keep them upright while chilling.) Chill for at least 4 hours, or overnight, until fully set. *If you have any mix left after filling the lemons, you can put it into ramekins*
  6. Serve chilled. Garnish with fresh berries, mint sprigs, or a sprinkle of lemon zest…get creative with it!

Tips

  • Don’t substitute milk—only heavy cream will set properly.
  • For an elegant presentation, serve in teacups or glass ramekins if not using lemon halves.