Lemon Posset

4h
Serves 1
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Directions

  1. 1Cut the lemons in half.
  2. 2Scoop out the flesh of the lemons, leaving the rinds as serving vessels.
  3. 3Juice the lemons and strain the juice.
  4. 4Zest a lemon.
  5. 5Combine heavy cream, sugar, and lemon zest in a saucepan.
  6. 6Heat the mixture, whisking until the sugar dissolves.
  7. 7Remove from heat and add lemon juice and a pinch of salt, then whisk.
  8. 8Place the empty lemon peels into a muffin tin.
  9. 9Pour the lemon posset mixture into the lemon peels.
  10. 10Chill for 4 hours until the filling firms up.
  11. 11Top with granulated sugar.
  12. 12Brulee the sugar with a kitchen torch until caramelized.

Ingredients

  • 3 lemons
  • heavy cream
  • sugar
  • lemon zest
  • lemon juice
  • 1 pinch salt
  • granulated sugar

Equipment

knifespoonlemon juicerstrainergratersaucepanwhiskmuffin tinkitchen torch

Tips

  • You can use a ceramic ramekin instead of lemon peels for serving.

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