Lemon Possets are so yummy and so easy to make.

It’s officially spring so it’s lemon season in my book! 🍋
these Lemon Possets are so yummy and so easy to make. You can make them with or without a brûlée top!

INGREDIENTS:
- 8 lemons, halved long ways with pulp scooped out
- 16 ounces heavy cream (2 cups)
- 2/3 - 3/4 cup granulated sugar (depending on how sweet you want it)
- Zest from 1 lemon
- 8 tablespoons lemon juice

DIRECTIONS:
1. In a small saucepan, bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
2. Stir in lemon juice and zest and let sit for 5 minutes to cool.
3. Pour the mixture into the halved lemons.
Place them on a cutting board or a cupcake pan and place them in the fridge to chill, at least 3 hours.
4. To brülée them, add a teaspoon of sugar to the top in an even layer. With a kitchen blow torch, caramelize the top. Serve immediately.

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