All Posts Recipes

Easiest-Ever Lemon Pudding

It might not exactly be a pudding or a panna cotta, but lemon posset is just as easy and deliciously creamy as both. And, thanks to the ingenious hack of using the lemon halves as serving vessels, it’s yet another way we love minimizing wasted food at home. 

Get the recipe for lemon posset:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Posset

  • Author: Misfits Market


  • 3 large lemons
  • 1 cup heavy cream
  • ⅓ cup sugar
  • ¼ teaspoon kosher salt
  • ½ tablespoon lemon zest
  • 2½ tablespoons lemon juice
  • 1 teaspoon vanilla extract


  1. Grate ½ tablespoon of zest from one lemon. Slice remaining lemons in half lengthwise, then with a spoon remove the entirety of the inside of the lemon and juice it through a fine-mesh sieve. Measure out 2½ tablespoons of lemon juice and save the rest of future use.
  2. In a small saucepan, bring heavy cream, sugar, salt, and lemon zest to a gentle simmer over medium-low heat. Continue to simmer, whisking occasionally for about 5 minutes. Whisk in lemon juice and vanilla extract, then strain mixture through a fine-mesh sieve.
  3. Evenly divide mixture into the lemon halves. Cover with plastic wrap and refrigerate for at least 4 hours. Let sit at room temperature for 5 to 10 minutes before serving.

Hungry for more? Try one of our other citrus-centric recipes:

A Citrus Upside Down Cake

Easy Citrus Chicken Salad

Candied Citrus Peels

Comments (2)

Hi Mark! So sorry we missed this. While we’re a grocery subscription service, customers are able to customize or skip each order. If you still need some help, please don’t hesitate to reach out to our Support Team at We’re here for you!

Comments are closed.