Serves 10
Directions
- 1Cut the lemons in half and scoop out the inside. Set the empty lemon shells aside for serving.
- 2Juice the lemons using a sieve or a juicer to remove the seeds and pulp.
- 3Add heavy cream, sugar, and optional lemon zest to a saucepan over medium heat, stirring until the sugar dissolves and the cream begins to simmer.
- 4Let the mixture gently bubble for 3 to 5 minutes to thicken slightly.
- 5Remove the saucepan from the heat and stir in the fresh lemon juice.
- 6Pour the mixture into the hollowed-out lemon shells arranged in a muffin tin or on a tray.
- 7Chill the possets for 2 to 4 hours until fully set.
Ingredients
- 4-5 whole large lemon
- 2 cup heavy cream
- 1/2-2/3 cup sugar
- 2 tsp lemon zest (optional)
- 1/3 cup lemon juice
Equipment
knifespoonsievesaucepanwooden spoonmuffin tinmeasuring cup
Tips
- You can sieve the final mixture before pouring to ensure a smooth texture free of zest or bits.
- The heavy cream must be 37% fat content; avoid dairy alternatives.
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