Lemon Posset
This delicious and easy English dessert is made from just three ingredients!
Servings: 6 servings
Calories: 343kcal
Ingredients
- 16 ounces heavy cream
- 2/3 cup sugar (4.7 ounces)
- 6 Tablespoons fresh lemon juice and zest about one large lemon or 2 medium
Instructions
- First zest one or two lemons. You should get about 2 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
- Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil about 8 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- Stir in lemon juice and zest and let sit for 10-15 minutes to cool.
- Stir mixture again. Pour mixture through a sieve to remove zest, and divide among six ramekins or glasses.
- Cover each ramekin with plastic wrap and chill until set, a minimum of 1 hour or overnight.
- Allow to set completely before garnishing. Garnish with fresh berries or mint.
Video
Notes
- Mixture can be strained through a sieve if desired to remove zest.
- Meyer lemons can be used when they are in season.
- This recipe can easily be doubled.
Nutrition
Serving: 1serving | Calories: 343kcal | Carbohydrates: 24g | Protein: 2g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 21mg | Potassium: 72mg | Sugar: 24g | Vitamin A: 1111IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 0.1mg