If you’re looking for a dessert that’s equal parts elegant, refreshing, and fun to serve – this one’s for you. These Vegan Lemon Possets are smooth, creamy, and bursting with citrusy brightness. But what makes them even more special? They’re served right in lemon shells! It’s a beautiful little touch that turns a dessert into a showstopper.
What Is a Posset, Anyway?
Traditionally, a posset is a British dessert by curdling cream with lemon juice – no eggs, no gelatin, just a magical reaction between citrus and dairy. In this plant-based version, we’re swapping out the cream for a dairy-free alternative and giving it a little help with a natural thickener like cornstarch or agar agar. The result? The same silky-smooth texture and tangy-sweet flavor – but 100 % vegan.
Why Serve Them in Lemon Shells?
Not only do lemon shells look beautiful on a plate, but they also lightly infuse the posset with even more citrus aroma. It’s a creative and waste-reducing way to serve dessert – and your guests will love it. Plus, there’s something charmingly old-school about serving desserts in edible vessels, don’t you think?
A Few Tips
✔ Choose lemons with a sturdy peel so they hold their shape once scooped.
✔ Don’t skip the chill time — this dessert needs at least a few hours in the fridge to et properly.
✔ Add vanilla for a subtle depth that pairs beautifullt with the lemon.
✔ Garnish just before serving with fresh berries or mint for a fresh pop of color.
Perfect for Warmer Days
These lemon possets are perfect for spring brunches, summer dinners, or anytime you want something light but still satisfying. They’re make-ahead friendly, totally no-bake, and naturally gluten-free too. Whether you’re just looking to impress dinner guests or just want to treat yourself to something bright and creamy, these vegan lemon possets are bound to become a seasonal favorite.
Vegan Lemon Possets
Ingredients
- 1 cup plant-based cream (such as oat or soy)
- ¼ cup granulated sugar
- 2 large lemons (for juice and shells)
- 1 tbsp lemon zest
- 1 tsp cornstarch or ½ tsp agar agar (to thicken)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Prepare the lemons: Cut the lemons in half and scoop out the flesh, leaving just the lemon shells. Be careful not to tear the peel. Set the shells aside for serving. Save the pulp for smoothies or lemonade.
- Make the posset filling: In a medium saucepan, combine the plant-based cream, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to warm up.1 cup plant-based cream (such as oat or soy), ¼ cup granulated sugar
- Thicken the mixture: In a small bowl, dissolve the cornstarch in 2 tsp water to create a slurry. If using agar agar, dissolve it in water accordingly to package instructions. Slowly pour the slurry or agar agar mixture into the warm cream while whisking continously. Let the mixture come to a gentle simmer and cook for 2-3 minutes until it thickens slightly.1 tsp cornstarch or ½ tsp agar agar (to thicken)
- Add the lemon and vanilla: Remove the saucepan from the heat. Stir in the lemon juice, lemon zest, and vanilla extract, mixing until fully combined.2 large lemons (for juice and shells), 1 tbsp lemon zest, 1 tsp pure vanilla extract
- Fill the lemon shells: Carefully pour the thickened posset mixture into each lemon half, filling them to the top.
- Set the possets: Allow the lemon possets to cool to room temperature, then place them in the fridge to chill for at least 2-3 hours, or until set (overnight for a firmer texture).
- Enjoy!
Notes
