I've not made posset, but I have made lemon cups for sorbet. They are easier to do vertically, but still it is very hard to make them look nice on the edges; nothing a bit of whipped cream can't fix.

https://shewearsmanyhats.com/make-lemon-cups/

Maybe brush egg white on the edges and dip them in sparkling sugar, or a mix of cardamom and sugar….

That might work, or might make it look worse, YMMV! But i found that vertical was definitely the way to go plus I think it looks prettier. I love lemon anything.

I like the look of the vertical cut much better, and surely they don’t roll around as much. I will try this soon as we have cream and lemons at the ready 🍋🐄

That sounds really good and with a couple of blueberries or raspberries on top would be pretty for serving.

I recently pinned lemon creme brulee baked in lemon halves. Then I started reading how to do it. They called for baking the filled lemon halves in a bain marie. I don’t think it would actually work. However, I might try the posset or the lemon sorbet. Off to look up the difference in posset and panna cotta….

ETA: and the answer is

Both posset and panna cotta are cream-based desserts, but there is a key difference between the two. Whereas panna cotta uses gelatin to thicken and set, posset relies entirely on the citric acid found in lemon juice and other citrus fruits.

From The Spruce Eats

Panna cotta is so easy I'm not sure I could be convinced to try posset instead, for essentially the same flavor. I think cooked lemon halves would not be nearly as pretty.

This recipe was popular here on GW a few years ago. It’s easy and very good in a cup, should work in a lemon shell too.

No Churn Lemon Ice Cream

1 Tablespoon finely grated lemon zest
1/4 cup freshly squeezed lemon juice from about 2 lemons.
1 cup sugar
1/8 teaspoon table salt
1 cup heavy cream
1 cup whole milk

Whisk together lemon zest, lemon juice, sugar, and salt.

In seperate bowl whisk cream and milk just until incorporated together.

Slowly whisk cream mixture into lemon mixture until you no longer hear or feel the sugar against the bowl about 2 minutes.

Pour into a 8 inch metal baking pan, cover tightly with foil and put in freezer... after a couple hours the edges should be froze firm and the middle mushy. Stir it up recover and put back in freezer until frozen about an hour.

The most recent Cooks Illustrated described using citric acid in possets other than lemon (orange, grapefruit grapefruit, cranberry).

You can access Cooks as well as The New New Yorker, Arch’l Digest etc on the Libby app.

And of course, if we are talking easy summer lemon desserts, we cannot forget a fave I got from, was it Cindymac? For ease, presentation and flavor, I give this dessert an A+

https://www.justapinch.com/recipes/dessert/cookies/frozen-lelmon-cream-sandwiches.html

I love all things lemon. I've watched all of you share these lemon desserts (esp those cookies, Mtn), and now I'm adding posset and Maddie's lemon ice cream to the mix. These look so simple and good.

I rarely make dessert because my usual dinner guest rotation often includes a reliable one or two who offer to bring dessert. But I'm having a couple over for dinner in a few weeks and will need something easy--but still special and delicious.

I made a strawberry posset last summer and it never really firmed up as much as I would have liked. It tasted good, though.

I recently saw a recipe that was about 2" round of puff pastry, top with a few berries and baked. It was topped with lemon curd swirled through whipped cream. It's on my to try list.