• Cut the 3 lemons in half crosswise.
• Gently scoop out the lemon flesh with a spoon, taking care not to tear the peel. If a peel does break, no worries—you can still pour the posset mixture into small ramekins or bowls instead.
• Place the lemon peels securely on a muffin tin, plate, or any stable surface. I used the lid of an ice ball tray, which held the lemon cups upright and prevented the posset mixture from spilling.
• Squeeze the juice from the lemon flesh and strain out the seeds. Measure out ⅓ cup for the posset, and store any extra juice in a container for future recipes.
• In a saucepan, add the heavy cream, sugar, and the zest of 1 lemon. Heat gently over medium heat, let it simmering for about 5 minutes, don’t let it boil over. If you dip a spoon in and run your finger across the back, the line should hold for a second instead of running right off, the base is ready.
• Take the pan off the heat, then stir in the reserved ⅓ cup of lemon juice. If desired, add ½ teaspoon of vanilla extract for extra flavor.
• Pour the posset mixture carefully into the hollowed lemon halves. Refrigerate at least 4 hours, or until fully set.
• Garnish with a little zest, a mint leaf, or fresh berries if desired. Enjoy scooping the creamy posset right out of the lemon peel cups! 🍋🥄

To add a crispy caramel top:

• Sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each posset.
• Use a kitchen torch to gently melt and caramelize the sugar until it turns golden.
• Let the caramel layer cool and harden for 1–2 minutes, then crack through it with a spoon to enjoy.