🛒 Ingredients

Instructions

1. Prepare the lemon shells: Wash the lemons thoroughly. Slice them in half

lengthwise. Carefully scoop out the flesh, leaving the peel intact without damaging the

thick shell. Squeeze the removed flesh, strain the juice, and measure out 1/3 cup

(75–80 ml) for the recipe.

2. Cook the cream mixture: In a small saucepan, combine the heavy cream, sugar, and

lemon zest. Place over medium heat, stirring until the sugar has completely dissolved.

Bring the mixture to a gentle boil and simmer for 2–3 minutes, stirring occasionally. Be

careful not to let it boil over.

3. Add the lemon juice: Remove the saucepan from the heat. Remove the lemon zest

(or strain it later if preferred). Stir in the vanilla extract (if using) and 1/3 cup (75–80

ml) of freshly squeezed lemon juice. The mixture will begin to thicken almost

immediately. Let it cool for 10–15 minutes.

4. Fill the lemon shells: Strain the mixture through a fine-mesh sieve to achieve a

perfectly smooth texture. Carefully pour the mixture into the prepared lemon shell

halves.

5. Chill: Refrigerate for at least 2–3 hours, or preferably overnight, until the posset is

completely set.

Serving Suggestion

Before serving, garnish with fresh mint leaves or fresh berries, if desired.

Enjoy this elegant, creamy, and refreshing traditional English dessert!