Lemon Posset
This lemon posset is an easy lemon dessert that uses only three ingredients. It will always impress your guests.
Prep Time: 5 mins
Cook Time: 10 mins
Additional Time: 5 hours to completely cool and set the posset
Yield: 8 portions – (534 calories; 42 grams sugar; 9 grams protein – be warned!)
Ingredients
· 3 cups heavy cream
· 1 cup white sugar
· 4 oz. fresh lemon juice See note
NOTE: OPTIONAL: Zest lemons before juicing. Boil zest with cream and sugar. Strain zest out before adding lemon juice. This makes a very intense lemon or citrus flavor. Leaving zest in will result in custard with bits in it, not velvety smooth.
Be creative: sub 1 ounce of lemon juice for tangerine, grapefruit, pineapple or orange juice. It’s the acid level of the lemons that make this work so don’t reduce lemon juice more than 1 ounce. You can sub equal parts of key lime or lime juice for the lemon and still have the custard set through.
If you are not sure the center will set sturdy enough to cut and serve as a tart – or serve it in cups or small dishes and garnish the top or each dish.
Directions
- Combine 3 cups cream and sugar in a non-reactive saucepan, such as stainless steel. Select a pot that allows the volume to double without boiling over the top – very important!
- Stir in cream and sugar, and zest if using, together. Bring to a boil, and then cook for 10 minutes. Stir constantly when mixture comes to a boil so it does not boil over or burn/scorch on the bottom.
- Stir in lemon juice. Let sit for five minutes. You will see the mixture thicken before your eyes.
- Pour into serving glasses or tart shells.
- Refrigerate until set, about 5 hours or overnight.
Garish the top with whipped cream, pureed berries, sliced or whole fresh fruits – raspberries, blueberries, and blackberries are amazing with lemon posset. Add a puff pastry or shortbread cookie to finish