I fell in love with these 3-INGREDIENT LEMON POSSETS!

Ingredients

• 4 pieces Lemon (medium, organic if possible; 2 for shells, 2 for juice and zest)
• 1 cup Granulated Sugar (fine white sugar)
• 4 tablespoons Unsalted Butter (cut into small cubes, room temperature)
• 4 large Egg Yolks (room temperature)
• 1/3 cup Lemon Juice (freshly squeezed from 2 lemons)
• 2 teaspoons Lemon Zest (fine zest from the 2 juice lemons)
• 1 pinch Salt (optional, enhances flavor)

Instructions

1. Prepare Lemon Shells

   Cut two lemons in half lengthwise, squeeze the juice from the other two lemons, and zest them. Remove any seeds from the shells and set the halves aside.

   Time: PT5M

2. Combine Ingredients

   In a saucepan, whisk together the granulated sugar, fresh lemon juice, lemon zest, egg yolks, and butter cubes until smooth.

   Time: PT3M

3. Cook the Curds

   Place the saucepan over medium‑low heat and stir constantly. Cook for 8‑10 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil.

   Time: PT10M

   Temperature: Medium heat

4. Strain for Smoothness

   Remove the pan from heat and pour the curd through a fine mesh sieve into a clean bowl to discard zest fibers.

   Time: PT2M

5. Fill Lemon Shells

   Spoon the warm curd into each lemon half, smoothing the surface.

   Time: PT3M

6. Chill

   Cover the filled lemons with plastic wrap and refrigerate for at least 10 minutes to set.

   Time: PT10M

7. Torch the Top

   Just before serving, use a kitchen torch to caramelize the surface of each pudding for about 30 seconds, moving the flame continuously.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

30g

Fat

4g

Fiber

0g