These little lemon possets are creamy and fun to look at, featuring a coconut milk base and a vibrant lemon zing that makes them irresistible. They're gluten-free and dairy-free, perfect for a delightful dessert.
1: Scrape the insides of the lemon rinds clean with a spoon and juice the fleshy fruit. Set ¼ cup lemon juice and rinds aside.
2: In a small saucepan over medium heat, add coconut milk and bring to a simmer. Turn off the heat and stir in ¼ cup lemon juice.
3: In a large bowl, combine egg yolks, sugar, and cornstarch. Whisk well until creamy and lightened in color.
4: Slowly pour the coconut milk into the egg yolk mixture while whisking to prevent cooking the egg yolks.
5: Return the mixture to the saucepan and bring to a simmer over medium-low heat, stirring constantly until thickened (about 4-5 minutes).
6: Transfer filling to a large bowl, cover, and refrigerate until set (about 2-3 hours).
7: Once set, whisk the filling until smooth.
8: Pour filling into lemon rinds and sprinkle the top with about ½-¾ tsp sugar.
9: Place possets on a baking sheet and broil them 2 to 3 inches from the heat source until sugar melts and turns golden, rotating as needed.
