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These lemon posters have three simple ingredients and join in less than 10 minutes! Make this classic British dessert find the dessert easier, sour, bright and creamy. Bonus: Add some sugar in the upper part to Brûlée the upper part for a cruelly cortex.
Last year, I went to an uproar with a lemon series in my social media channels. And I made so many sour recipes, bright and inspired by lemon (like this Paste Al Limone, Limoncello Tiramisu, homemade lymbling and more!). It was a great success and these lemon posters were also super popular.
Ingredients for Limón Poseños
- Limones! We will use all parts of the lemon: the zest, the juice and the lemon shells.
- Thick cream.
- Sugar.
For the exact measurement of the ingredients, see the recipe index card below.
How to make lemon positions
- In a saucepan, add the thick cream. And then add the lemon zest and sugar.
2. Pour the lemon zest and heat it for about 5 minutes, until it is thickened.
3. Fill each of the clean lemon halves with the cream and the lemon mixture. Transfer to the refrigerator to let them establish approximately 3-4 hours. I like to do it during the night.
4. Add half of a teaspoon of sugar on the top. With a blow torch, the top cheese until the sugar gets roasted and gold. Let it stand for 30 seconds or so until it hardens.
5. It serves immediately!
Recipe Council
- What to do with leftover lemons? I have a lot of lemon recipes but use the lemon juice and lemon zest, look at my homemade lemon curd and my lemon berries meringue.
- Do in advance. This is the last dessert of Making Award. Paste these in the refrigerator and when ready to serve, add the small torch at the top.
- Without blowing torch? Omits that last step completely. They will be incredible!
Frequent recipe questions
Lemon possets are from the United Kingdom. They are a British dessert. I love Eton’s disorder, so when I tried this, I was not surprised to be incredible.
The difference is that Panna Cotta contains jelly. And lemon posters are placed with the thick cream that is combined with lemon juice. The texture is also quite different. I would say that these are much more creamy than a Panna Cotta.
More lemon recipes to love
To a saucepan, add thick cream, sugar, salt and lemon zest. Hot over medium-low heat until it is very hot to the touch, approximately 3 to 5 minutes. It shouldn’t be boiling but should be steamed.
Remove from heat and pour the lemon juice; Give it a soft mixture. Pour the lemon and cream mixture into half lemons. Carefully transfer them to a cutting table or a baking tray and put them in the refrigerator to cool, at least 4 hours.
To brush, add a teaspoon of sugar to the top in a uniform layer. With a kitchen blow torch, caramelice the upper part. Serve immediately.
- What to do with leftover lemons? I have a lot of lemon recipes but use the lemon juice and lemon zest, look at my homemade lemon curd and my lemon berries meringue.
- Do in advance. This is the last dessert of Making Award. Paste these in the refrigerator and when ready to serve, add the small torch at the top.
- Without blowing torch? Omits that last step completely. They will be incredible!
Calories: 379Kcal | Carbohydrates: 36gram | Protein: 3gram | Fat: 28gram | Saturated fat: 17gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 7gram | Cholesterol: 85mg | Sodium: 217mg | Potassium: 244mg | Fiber: 3gram | Sugar: 28gram | Vitamin A: 1137IU | Vitamin C: 67mg | Calcium: 81mg | Iron: 1mg
Nutritional information is automatically calculated, so it should only be used as an approach.
