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Lemon Posset

A creamy and elegant dessert made with just three simple ingredients, perfect for any occasion.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, French
Calories: 215
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups heavy whipping cream (36% milk fat or higher) Choose fresh cream for best results.
  • 2/3 cup granulated sugar Caster sugar can be used for faster dissolving.
  • 5 tablespoons fresh lemon juice (from about 3 lemons) Can also use Meyer lemons for a sweeter flavor.
Optional Garnishes
  • to taste whipped cream For topping before serving.
  • to taste lemon slices For garnish.
  • to taste fresh berries or mint leaves For garnish and added freshness.
Optional Serving Cups
  • 5 to 6 lemons, halved and hollowed out These can replace ramekins for serving.

Method
 

Preparation
  1. If using lemon cups, cut the lemons in half lengthwise and scoop out the pulp and membranes.
  2. Squeeze the pulp, strain the juice, and use as part of the required lemon juice.
Cooking
  1. Combine heavy whipping cream and granulated sugar in a saucepan. Stir over medium heat until dissolved.
  2. Bring the mixture to a boil, stirring to keep smooth.
  3. Boil gently for 5 minutes while stirring occasionally.
  4. Remove from heat and stir in fresh lemon juice. Let cool for 15 minutes.
  5. Strain the mixture through a fine-mesh sieve into a measuring cup.
  6. Pour into ramekins or lemon halves, filling each about 3/4 inch deep.
  7. Refrigerate for at least 2 hours until fully set.
Serving
  1. Just before serving, garnish with whipped cream, berries, lemon slices, or mint.
  2. Serve chilled for the best experience.

Notes

Store in the refrigerator for up to 3 days, covered. Do not freeze as this changes the texture.