Easy 3-Ingredient Lemon Posset in a Lemon Shell

5 from 1 vote

This 3-ingredient lemon posset is silky, creamy, and perfectly tart. An easy British dessert with no eggs or gelatin.

Prep Time15

Cook Time5

Chilling Time2

Total Time2 20

Course: Dessert

Cuisine: British

Keyword: easy, lemon

Servings:

Calories: 194kcal

Prepare the Lemon Shells: Wash and dry the lemons. Cut in half lengthwise and carefully scoop out the flesh.
Strain the pulp and squeeze ⅓ cup lemon juice. Set aside.
Make the lemon cream: In a saucepan, combine sugar, lemon zest, and cream. Bring to a gentle simmer over medium-low heat, stirring constantly. Once simmering, cook for about 3 minutes, until small bubbles appear and the mixture slightly thickens.
Finish & Chill: Remove from heat, whisk in the lemon juice, and let cool for 10 minutes.
Strain the mixture through a fine-mesh sieve to remove the zest (optional but recommended for a smoother texture).
Carefully pour the lemon posset into the prepared lemon shells, or into small glasses or ramekins.
Allow to cool to room temperature, then refrigerate for at least 2 hours, or until fully set. Keep covered in the fridge until ready to serve.

Straining the zest: Straining is optional, but highly recommended if you want a silky-smooth, restaurant-style texture.
Serving options: Lemon shells make a stunning presentation, but the posset works just as well in ramekins, small glasses, or dessert cups, especially if you’re serving a crowd.
Chilling time: Don’t rush the chilling process. The posset needs enough time in the fridge to fully set and develop its signature creamy texture.
Storage: Store lemon posset covered in the refrigerator for up to 2 days. It’s best enjoyed fresh.