If you’re craving a dessert that’s equal parts creamy, tart, and elegant, look no further than Lemon Posset in Lemon Shells. This classic British treat is elevated with a fun presentation—served right inside hollowed lemon halves for a citrusy showstopper that’s perfect for spring brunches, garden parties, or summer dinners. With just three main ingredients, it’s astonishingly simple yet undeniably sophisticated.
Ingredients
This recipe yields approximately 6 servings, depending on the size of your lemons.
Lemon Posset:
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2 cups (480 ml) heavy cream
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3/4 cup (150 g) granulated sugar
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1/3 cup (80 ml) fresh lemon juice (from 2–3 lemons)
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1 tablespoon lemon zest
Lemon Shells:
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6 large lemons (preferably organic, unwaxed)
Optional Garnish:
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Fresh mint leaves
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Raspberries or blueberries
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Powdered sugar
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Extra lemon zest
Required Kitchen Tools
To prepare and serve Lemon Posset in Lemon Shells, you’ll need the following:
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Citrus zester or microplane
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Citrus juicer
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Sharp knife
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Small paring knife or grapefruit spoon
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Small saucepan
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Whisk or spoon
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Fine mesh strainer (optional)
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Measuring cups and spoons
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Small baking tray or muffin tin (to hold lemon shells upright in the fridge)
Step-by-Step Preparation Instructions
1: Prepare the Lemon Shells
Slice off the bottom (just a tiny bit) of each lemon so they stand upright without tipping.
Slice about 1/4 inch off the top of each lemon to create an opening.
Use a paring knife or grapefruit spoon to carefully hollow out the pulp and juice from the lemons, being cautious not to puncture the shells.
Strain the juice from the lemon pulp and reserve it for the posset. Save any remaining pulp or juice for another recipe or beverage.
Set the lemon shells in a muffin tin or on a tray to keep them stable.
2: Make the Lemon Posset
In a small saucepan, combine the heavy cream and granulated sugar over medium heat.
Stir constantly until the sugar dissolves and the mixture begins to simmer. Let it gently boil for 3 minutes, then remove from heat.
Add the lemon juice and zest to the hot cream mixture and stir well.
Let the mixture sit for about 10 minutes to cool slightly and thicken.
3: Strain and Pour
If desired, strain the posset through a fine mesh sieve for an ultra-smooth texture.
Carefully pour the mixture into the prepared lemon shells, filling each almost to the top.
Refrigerate the filled lemon shells for at least 4 hours, or until the posset is fully set.
4: Serve and Garnish
Just before serving, garnish each lemon posset with a mint leaf, a berry or two, a dusting of powdered sugar, or a twist of lemon zest.
Serve chilled, directly in the lemon shells.
Helpful Tips for Making Lemon Posset in Lemon Shells
Use heavy cream, not light cream or milk. The fat content is essential for the posset to set properly.
Zest before juicing. It’s easier to zest whole lemons than squeezed ones.
Chill the shells first before filling to help the posset set evenly.
Stabilize your lemon shells by placing them in a muffin tin lined with paper towels or rice to prevent tipping.
Want to save time? You can also make this recipe in ramekins and garnish with a small lemon wedge for a quicker version.
Make it ahead. Posset keeps well in the fridge for up to 3 days, making it a great prep-ahead dessert.
Approximate Nutritional Value (Per Serving)
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Calories: 310
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Total Fat: 24g
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Saturated Fat: 15g
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Cholesterol: 85mg
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Carbohydrates: 22g
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Sugars: 21g
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Protein: 2g
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Sodium: 25mg
Why You’ll Love Lemon Posset in Lemon Shells
This dessert checks all the boxes—it’s beautifully presented, requires no eggs or gelatin, and has an incredible silky texture that melts in your mouth. Serving lemon posset inside lemon shells not only adds an eco-friendly and whimsical touch but also amplifies the natural citrus aroma with every bite.
This makes it a perfect choice for:
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Outdoor gatherings and garden parties
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Baby or bridal showers
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Mother’s Day or Easter brunch
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Elegant dinner parties or plated desserts
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Light summer desserts when you don’t want to bake
Not only does it taste divine, but it also doubles as a centerpiece for your dessert table. Guests will be wowed before they even take a bite.
Conclusion: A Zesty Classic Worth Making Again and Again
If you’ve never tried making Lemon Posset in Lemon Shells, now’s the time to add this stunner to your dessert repertoire. It’s incredibly simple, requires just a few ingredients, and looks like something straight out of a fine dining menu. Whether you’re hosting a party or simply treating yourself, this citrusy creation delivers on elegance and flavor.
