Instructions are for 8 servings. Please modify as needed.
Finely grate the zest from the lemons, taking only the yellow outer layer. Set aside the amount needed for the posset.
Cut the lemons in half lengthwise and carefully squeeze out the juice. Measure the amount needed for the posset, then remove any remaining flesh and membranes without damaging the shells. Pat the shells dry and place them in a muffin tin or small baking dish to keep them upright.
Add the heavy whipping cream, allulose, and lemon zest to a saucepan over medium heat. Stir until the allulose has dissolved and bring to a gentle boil. Cook for about 8 minutes, stirring occasionally and adjusting the heat as needed to prevent the cream from boiling over.
Remove from the heat and let cool briefly. Gradually stir in the lemon juice until smooth.
Let the mixture cool for 15–20 minutes, then strain through a fine-mesh sieve for an extra-smooth texture.
Divide the posset among the prepared lemon shells. Alternatively, pour into small glasses or ramekins.
Refrigerate for at least 4 hours, or until completely chilled and set. For the best texture, chill overnight.
Serve chilled with fresh berries and mint, if desired.
Can I add vanilla?
Yes. Add a small amount of vanilla extract to the cream for a softer, rounder flavor that pairs well with the lemon.
Can I make lemon posset ahead of time?
Yes. Lemon posset is ideal for making ahead and can be refrigerated overnight. Keep it covered and add the berries and mint just before serving.
Do I have to serve it in lemon shells?
Not at all. Small glasses, bowls, or ramekins work just as well and are an easier option if you don’t want to prepare the lemon shells.
Why does lemon posset set without gelatin?
The acidity in the lemon juice reacts with the proteins in the cream, causing the mixture to thicken and set as it chills. No gelatin or eggs are needed.
