Lemon Posset in Lemon Cups

Ingredients

• 8 lemons (sliced in half and scooped out to create cups)
• 3 cup heavy cream
• 0.75 cup granulated sugar
• 1 lemon zest (zest from 1 lemon)
• 12 tbsp lemon juice (freshly squeezed from the scooped-out lemon pulp)
• 1 tsp vanilla extract

Steps

1. 1

   Rinse and soak the 8 lemons thoroughly. Slice each lemon in half lengthwise and use a spoon to scoop out the flesh, being careful not to puncture the skin. Set the hollowed-out lemon 'cups' aside.

2. 2

   Place the scooped-out lemon pulp into a sieve over a bowl and press to extract the juice. Measure out 12 tablespoons (3/4 cup) of this juice and reserve for later.

3. 3

   In a medium saucepan over medium heat, combine the 3 cups of heavy cream, 3/4 cup granulated sugar, and the lemon zest. Bring the mixture to a low boil.

4. 4

   Once boiling, reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally to ensure the sugar is fully dissolved.

5. 5

   Remove the saucepan from the heat. Stir in the 12 tablespoons of lemon juice and 1 teaspoon of vanilla extract. Mix well; the acid in the juice will cause the cream to thicken.

6. 6

   Strain the mixture through a fine mesh sieve into a clean bowl or pitcher to remove the lemon zest and any solids, ensuring a perfectly smooth texture.

7. 7

   Allow the cream mixture to cool for approximately 10 minutes at room temperature before carefully pouring it into the prepared lemon cups.

8. 8

   Place the filled lemon cups on a tray and refrigerate for at least 5 hours, or preferably overnight, to allow the posset to set completely before serving.

Notes

Ensure you use heavy cream (at least 36% fat) for the proper chemical reaction with the lemon juice to occur, which sets the dessert without gelatin. The lemon cups can be stabilized on a tray by cutting a tiny sliver off the bottom of the peel if they won't sit flat.

Nutrition per serving

• dessert
• no-bake
• lemon
• vegetarian
• gluten-free
• summer
• chilled