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Prep
20m
Cook
5m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash and halve the lemons. Using a small sharp knife, cut around the inside edge of each lemon half, keeping the blade close to the pith to preserve the shell. Use a spoon to loosen and scoop out the flesh in sections, working carefully around the edges to avoid puncturing the base. Once all the flesh is removed, run your finger around the inside of the shell to check for any remaining membrane or seeds before setting aside.
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For
7
M
I
The posset
7
Lemons, medium
30
ml
Lemon juice (from the scooped flesh)
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Per Serving
Calories
104kcal
Fat
4.5g
Carbs
14.1g
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🌱 Plant Points: 2
🔄 Swap: No oat cream? Any plant-based double cream alternative will work, just make sure it's whippable/cooking grade rather than a pouring cream.
🌾 Naturally gluten-free, just check your oat cream label to confirm.
🫙 Keeps in the fridge for up to 3 days. Keep in the shells or jars and cover with cling film.
❄️ Not suitable for freezing, the texture will not hold once defrosted.
💡 The lemon juice is added off the heat. This is important as it's what causes the posset to set. Don't skip this step!
💡 Nutritional values are approximate and calculated per serving.
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Martina
12 days ago
It was delicious! First time I used silken tofu and definitely not the last. I had to double the filling, but I had big lemon shells.
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Gigi
12 days ago
Glad you loved it, Martina! I LOVE how versatile silken tofu is, so you'll definitely find lots of inspo here! there's the Dark Chocolate & Orange Mousse with Caramel Pecan Crunch I suggest to try next, or you can have a look at the savoury recipes like the Creamy Coconut Chickpea Curry x
Like
Reply
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Prep
20m
Cook
5m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash and halve the lemons. Using a small sharp knife, cut around the inside edge of each lemon half, keeping the blade close to the pith to preserve the shell. Use a spoon to loosen and scoop out the flesh in sections, working carefully around the edges to avoid puncturing the base. Once all the flesh is removed, run your finger around the inside of the shell to check for any remaining membrane or seeds before setting aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
7
M
I
The posset
7
Lemons, medium
30
ml
Lemon juice (from the scooped flesh)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
104kcal
Fat
4.5g
Carbs
14.1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 2
🔄 Swap: No oat cream? Any plant-based double cream alternative will work, just make sure it's whippable/cooking grade rather than a pouring cream.
🌾 Naturally gluten-free, just check your oat cream label to confirm.
🫙 Keeps in the fridge for up to 3 days. Keep in the shells or jars and cover with cling film.
❄️ Not suitable for freezing, the texture will not hold once defrosted.
💡 The lemon juice is added off the heat. This is important as it's what causes the posset to set. Don't skip this step!
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
Martina
12 days ago
It was delicious! First time I used silken tofu and definitely not the last. I had to double the filling, but I had big lemon shells.
Like
Reply
Cancel
Gigi
12 days ago
Glad you loved it, Martina! I LOVE how versatile silken tofu is, so you'll definitely find lots of inspo here! there's the Dark Chocolate & Orange Mousse with Caramel Pecan Crunch I suggest to try next, or you can have a look at the savoury recipes like the Creamy Coconut Chickpea Curry x
Like
Reply
Cancel
