Lemon Possets
These lemon possets have three simple ingredients and come together in less than 10 minutes! Make this classic British dessert to be met with the easiest, tart, bright and creamy dessert. Bonus: add some sugar on top to brûlée the top for a crackily crust.
Servings: 6
Cost: $5
Equipment
- 1 Whisk
Ingredients
- 6 lemons halved long ways with pulp scooped out
- 16 ounces heavy cream
- 2/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 cup lemon juice
Instructions
- To a saucepan, add heavy cream, sugar, salt and lemon zest. Heat over medium-low heat until very hot to the touch, about 3 to 5 minutes. It shouldn't be boiling but should be steaming.
- Remove from the heat and pour in the lemon juice; give it a gentle mix. Pour the lemon and cream mixture into the halved lemons. Carefully transfer them to a cutting board or baking sheet and place in them in the fridge to chill, at least 4 hours.
- To brulee them, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. Serve immediately.
Notes
Tips and Tricks:
- What to do with leftover lemons?! I have a ton of lemon recipes but ones that use the lemon juice and lemon zest, check out my Homemade Lemon Curd and Lemon Berry Meringue Trifle.
- Make ahead. This is the ultimate make ahead dessert. Stick these in the fridge and when you're ready to serve, add the little blow torch on top.
- No blow torch? Skip that last step entirely. They'll be amazing!
Nutrition
Calories: 379kcal | Carbohydrates: 36g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 217mg | Potassium: 244mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1137IU | Vitamin C: 67mg | Calcium: 81mg | Iron: 1mg
