Lemon Possets

Name: Lemon Possets
Total time: 3 min
Yield: 8 servings
Cuisine: British
Ingredients: 8 lemons, halved lengthwise with pulp scooped out; 16 ounces heavy cream; 0.67 cup granulated sugar; 1 lemon zest; 8 tablespoons lemon juice

Serves 8

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Lemon Possets

instagram.com

Serves 8

Directions

1In a small saucepan, bring cream and sugar to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium and boil for 3 minutes, stirring constantly. Adjust heat as needed to prevent boiling over. Remove from heat.
2Stir in lemon juice and zest and let sit for 5 minutes to cool.
3Pour the mixture into the halved lemons.
4Place them on a cutting board or cupcake pan and place them in the fridge to chill, at least 3 hours.
5To brûlée, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. Serve immediately.

Ingredients

8 lemons, halved lengthwise with pulp scooped out
16 ounces heavy cream
0.67 cup granulated sugar
1 lemon zest
8 tablespoons lemon juice

Equipment

knifespoonsievegratersmall saucepankitchen blow torch

Lemon Possets

Serves 8

instagram.com

Lemon Possets

instagram.com

Serves 8

Directions

1In a small saucepan, bring cream and sugar to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to medium and boil for 3 minutes, stirring constantly. Adjust heat as needed to prevent boiling over. Remove from heat.
2Stir in lemon juice and zest and let sit for 5 minutes to cool.
3Pour the mixture into the halved lemons.
4Place them on a cutting board or cupcake pan and place them in the fridge to chill, at least 3 hours.
5To brûlée, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. Serve immediately.