Lemon Posset Recipe & Tutorial | Cupcake Jemma

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with unique flavor

lemons

🥗Healthier: lime

💰Cheaper: citric acid

Lime offers a similar tartness, while citric acid is cost-effective

Go to Borough Market to buy lemons.

Select large, juicy lemons from the market.

Cut lemons in half lengthwise to use as vessels for the posset.

Scoop out the insides of the lemons to create shells for the dessert.

In a small saucepan, combine 150 g caster sugar and 300 ml double cream.

Heat the mixture on medium heat until warmed through, without boiling.

Juice the insides of the lemons using a juicer, aiming for 55 g of lemon juice.

Add the 55 g of lemon juice to the saucepan with the cream and sugar mixture.

Zest one lemon into the mixture and stir well.

Let the mixture sit for 5 minutes to set.

Pass the mixture through a sieve to ensure a smooth texture.

Pour the mixture into the lemon shells, filling them to the top.

Place the filled lemon shells on a small sheet pan for stability.

Refrigerate the filled lemon shells for about an hour to set.

After an hour and a half, remove the lemon possets from the fridge.

Top the possets with a little lemon rind for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens