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Halved lemons filled with a creamy lemon posset, each topped with a few fresh blueberries, arranged neatly on a white oval plate set on a marble surface.

Lemon Pudding Possets

Lemon pudding possets are an easy, no-bake dessert made with cream, sugar, and fresh lemon juice. Served in lemon halves for a light and elegant treat, this refreshing recipe is perfect for summer, dinner parties, or make-ahead entertaining. Creamy, tangy, and effortlessly impressive.
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Ingredients

  • 6 lemons for 12 possets
  • 1 cup heavy cream
  • 1 lemon zested and juiced
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Instructions

  • Peel lemons inside and remove. Scoop out middle.
  • Juice and zest one lemon into a bowl.
  • In a saucepan, combine heavy cream, sugar, and lemon zest. Stir on medium heat. Don’t let mixture boil.
  • Whisk in lemon juice and vanilla. Turn off heat and keep stirring until cream thickens.
  • Allow to cool for 10 minutes. Pour into lemon halves. Set in fridge at least 2 hours.
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