Silky, rich, and refreshingly tart, this classic British dessert is proof that simple ingredients can create something truly memorable. Served in its own natural bowl, these little lemon boats make an elegant ending to a summer meal and always leave guests asking for the recipe.
Yield
8 servings
Ingredients
- 4 large lemons
- 2 cups heavy cream
- ⅔ cup granulated sugar
- ⅓ cup freshly squeezed lemon juice
Directions
- Cut the lemons in half lengthwise and carefully scoop out the pulp, leaving the shells intact. Reserve the juice and refrigerate the shells while preparing the filling.
- In a saucepan over medium heat, combine the heavy cream and sugar. Stir until the sugar dissolves and bring the mixture to a gentle boil. Continue simmering for 3 minutes.
- Remove from the heat and stir in the fresh lemon juice. Allow the mixture to rest for 10 minutes.
- Strain the mixture through a fine mesh sieve for an extra silky texture.
- Place the lemon shells on a tray or in muffin tins to keep them stable. Carefully pour the posset mixture into the shells.
- Refrigerate for at least 4 hours, or overnight, until completely set.
- Serve chilled and enjoy.
Cook’s Notes
- For the smoothest texture, strain the mixture before filling the lemon shells.
- The possets can be made a day in advance, making them perfect for entertaining.
- Fresh lemon juice is essential for the proper texture and bright flavor.
- Beautiful in their simplicity, these are best served plain and well chilled.