Springtime Sweets: Lemon Posset in Lemon Cups

If you’ve spent the day painting trim, rearranging a room, or just making your home feel more like you, there’s something extra satisfying about ending the evening with a beautiful dessert that looks just as good as your latest DIY project. Enter: Lemon Posset— a deceptively simple, creamy citrus custard that tastes amazing!

The best part? It’s easy to make, needs just a few ingredients, and has a polished, restaurant-style presentation that complements all the thoughtful work you’re putting into your home. Bonus: it chills while you chill.

Lemon Posset (serves 6)

Ingredients:

• 3 lemons
• 16 oz heavy cream
• ¾ cup sugar
• ¼ to ½ cup fresh lemon juice (start with ¼, taste and adjust)
• Optional: zest of 1 lemon

Instructions:

1. Prep your lemon cups
   Slice the lemons in half lengthwise. Gently scoop out the insides using a spoon or small paring knife (I used both) and remove as much pulp as you can, leaving clean lemon “shells” to use as cups. Pat the insides dry with a paper towel.
   
2. Juice the lemon pieces
   Extract the juice from the lemon segments you previously removed from the lemons, using a strainer placed over a bowl. This method ensures that only the juice is captured, preventing any pulp or seeds from entering the mixture. As the lemon peel will serve as the vessel for the custard, it is important to avoid juicing the lemon in the usual manner, as this could damage the skin. Instead, use a large spoon to gently press the lemon segments inside the strainer, which will effectively release an adequate amount of juice.
   
3. Make the custard base
   In a saucepan, combine the heavy cream and sugar. Whisk constantly over medium heat until the mixture comes to a gentle boil. Once boiling, reduce heat and simmer for 2–3 minutes while continuing to whisk.
   
4. Add the lemon flavor
   Remove the pan from heat. Let the mixture rest for a couple of minutes, then stir in the lemon juice and optional zest. Mix thoroughly until smooth.
   
5. Fill the lemon shells
   Carefully pour the mixture into the prepared lemon halves. (A baster or funnel works great here to avoid mess!) Place them on a tray or in a muffin tin to keep them upright. Refrigerate for about 4 hours until set.
   

Optional Add-ons:

• Garnish with whipped cream and berries for a little extra flair.
• Don’t want to serve in lemon vessels? No problem. Serve in small ramekins or glasses for a more minimalist approach.

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A post shared by Michael Scott | Home & Decor Ideas | (@michaelscotthome)