Lemon Posset
A silky, three-ingredient lemon dessert that sets in the fridge. Serve it in ramekins or hollowed lemon halves.
- Prep
- 10m
- Cook
- 10m
- Chill
- 2h
- Total
- 2h 20m
- Serves
- 10
What you need
Ingredients
Posset
- 2 cups heavy whipping cream (at least 36% milk fat)
- 2/3 cup granulated sugar
- 5 tablespoons fresh lemon juice (about 3 lemons)
Optional garnish
- Berries or lemon slices, for serving
Don't F*ck it Up
Method
- 01Prepare 6 ramekins. To serve in lemon cups instead, halve 5 to 6 lemons lengthwise, remove the flesh, and strain the juice for the recipe.
- 02Heat the cream and sugar in a saucepan, stirring until the sugar dissolves. Bring to a boil, then lower the heat enough to prevent overflow. Boil for 5 minutes.
- 03Remove from the heat and stir in the lemon juice. Let cool for 15 minutes, then strain into a jug.
- 04Pour into 6 ramekins or 10 to 12 lemon halves, keeping the layer about 3/4 inch deep. Refrigerate for at least 2 hours, until set.
- 05Add any garnish just before serving.
A little extra
Notes
Use fresh lemon juice and full-fat heavy cream for a reliable set. Once set, cover and refrigerate for up to 3 days. Adapted from Natasha's Kitchen: https://natashaskitchen.com/lemon-posset/#recipe