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Lime Posset Recipe
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Lime Posset Recipe

A bright, silky lime posset served inside natural lime shells, set until spoonable and finished with a toasted Swiss meringue topping. It’s creamy, tangy, and lightly sweet with a crisp graham crumble for contrast.
Course Dessert
Cuisine American, British
Keyword creamy, Lime posset recipe, party food, quick, tangy
Prep Time 25 minutes
Cook Time 8 minutes
Cooling Time 4 hours
Servings 12 Servings
Calories 231kcal
Author Bon Appeteach

Ingredients

Lime Posset

  • 6 large Limes halved and hollowed
  • 2 cups Heavy Cream
  • 1/2 cup Sugar
  • 1 Lime zested
  • 6 tbsp Fresh Lime Juice

Swiss Meringue

  • 3 Egg Whites
  • 3/4 cup Granulated Sugar
  • 1/8 tsp Cream of Tartar

Garnishing

  • Graham Cracker Crumbs
  • Extra Lime Zest

Instructions

Prepare lime shells

  • Halve the lime and use a pairing knife to cut around the inside to release the fruit. Scoop out lime flesh, leaving shells intact and reserving pulp for juice. Make 6 tbsp fresh lime juice. Set shells in a muffin tin or small jars for stability.
    The lime shells placed in the muffin tin
    • Leave some of the membrane inside the lime to keep as a barrier from the pith (the white part of the rind) to prevent the posset from tasting bitter.

Make posset base

  • Heat the cream, sugar, and lime zest until gently simmering. Cook for 5 minutes at the simmering stage (this is important or the posset won't set). Remove from the, strain out the lime zest if preferred, and cool slightly.
    heating the cream and sugar on the stove
  • Whisk in lime juice slowly until mixture thickens. Carefully pour into lime shells or into jars. If there are bubbles forming on the top, use a toothpick to pop them.
    whisked in the lime juice into the cream

Chill

  • Refrigerate 4 hours or overnight until fully set. After chilling you can serve as is or use the topping below if desired.
    the fully chilled lime shells with the posset

Swiss meringue

  • Over a double boiler, whisk egg whites, sugar, and cream of tartar until sugar dissolves and mixture reaches ~160°F. Add the mixture to a mixing bowl and whip to stiff glossy peaks.
    making the swiss meringue

Assemble

  • Pipe or scoop the meringue on the fully set posset, torch until golden. Finish with graham cracker crumbs and lime zest.
    toasted lime posset

Notes

  • Torch just before serving for the best texture contrast; it softens quickly once refrigerated again.
  • Best eaten within 24–36 hours for peak texture and to prevent the lime shells from drying or collapsing.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 24mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 603IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 0.3mg