Lemon Possets

Name: Lemon Possets
Total time: 210 min
Yield: 8 servings
Cuisine: British
Ingredients: 8 lemons, halved lengthwise with pulp scooped out; 16 ounces heavy cream; 2 cups granulated sugar; 1 lemon zest; 8 tablespoons lemon juice

3h 30m

Serves 8

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Lemon Possets

instagram.com

3h 30m

Serves 8

Directions

1In a small saucepan, bring cream and sugar to a boil over medium-high heat, stirring until sugar dissolves.
2Reduce heat to medium, boil for 3 minutes, stirring constantly. Remove from heat.
3Stir in lemon juice and zest, and let sit for 5 minutes to cool.
4Pour the mixture into the halved lemons.
5Place in the refrigerator to chill for at least 3 hours.
6To brulée, add a teaspoon of sugar to the top of each lemon half in an even layer. Use a kitchen blow torch to caramelize the sugar.

Ingredients

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

Equipment

knifespoonstrainergratersmall saucepankitchen blow torch

Lemon Possets

3h 30m

Serves 8

instagram.com

Lemon Possets

instagram.com

3h 30m

Serves 8

Directions

1In a small saucepan, bring cream and sugar to a boil over medium-high heat, stirring until sugar dissolves.
2Reduce heat to medium, boil for 3 minutes, stirring constantly. Remove from heat.
3Stir in lemon juice and zest, and let sit for 5 minutes to cool.
4Pour the mixture into the halved lemons.
5Place in the refrigerator to chill for at least 3 hours.
6To brulée, add a teaspoon of sugar to the top of each lemon half in an even layer. Use a kitchen blow torch to caramelize the sugar.