Lemon Posset

My love of lemon inspired me to try this recipe and let me tell y’all — it does not disappoint. Lemon is hands-down my favorite flavor in a dessert and this recipe for Lemon Posset captures that sweet-tart magic perfectly. The lemon brings a bright zing that can’t be beat, while the custard-like pudding is a rich, velvety filling that feels downright luxurious.

You can play around with the flavors if you like as this recipe also works beautifully with oranges or limes. In fact, the filling makes a wonderful base for key lime pies. Just sweet enough, delightfully refreshing and smooth as silk, this is one dessert you won’t want to pass up.

Easy Prep Work

Simple and straightforward, this recipe calls for just three ingredients and hardly any prep. Start with six lemons and halve four of them using the Cutco Trimmer.

Use a small, sharp knife like Cutco’s 2-3/4″ Paring Knife to gently cut around the inside flesh, staying just inside the white pith, to loosen up that juicy interior. Then grab a Stainless Teaspoon to scoop out the inside, leaving behind perfect little lemon bowls ready for filling.

Next, zest one of the remaining lemons. You can use a fine grater or carefully remove very thin pieces of peel from the lemon using a Vegetable Peeler or paring knife (avoiding the pith) and then mincing the peel into zest with a chef knife. If you need a quick refresher, check out Cutco’s tutorial, Make Lemon Zest Without a Zester.

You’ll also need the juice of half a lemon.

Because I don’t like to waste a thing, I like to use the leftover fruit of the lemons to whip up a small batch of lemonade. It’s the perfect, sunny complement for this sweet treat.

Cook, Chill and Serve

Once the prep work is done, combine your heavy cream, sugar, lemon juice and zest in a 2 Qt. Sauce Pan. Whisk it all together using a Mix-Stir and keep that creamy mixture moving while it simmers over medium-high heat for about eight minutes. This part’s important — if you let the mixture sit still too long, it’ll scorch on the bottom and that’ll ruin the flavor.

After eight minutes, it’s time for the spoon test. Dip a wooden spoon into your mixture, flip it over so the back’s facing up and run your finger through the middle. If the line you make stays put, it’s ready. If it runs to fill the gap, let it simmer just a touch longer.

Set your six lemon shells out on a tray or platter that’s easy to move and make sure it’ll fit in your fridge. Then, carefully pour that luscious filling into the lemon “shells.”

Place them in the refrigerator for about an hour or until the filling is fully set. Patience is key here — don’t rush. Once they’re set and ready, pull them out, sprinkle a bit of sugar on top of each one and use a small kitchen torch to caramelize the top to create a crust. If you’re entertaining, make it interactive and let your guests do their own.

What I adore most about this Lemon Posset recipe is that they’re a make-ahead dessert that feels like a little piece of sunshine in a cup. Simple, elegant and melt-in-your-mouth good. One bite and y’all will see why I always say this is a recipe worth doubling (or even tripling). They disappear faster than you can say “pass the spoon!”