Lemon Posset

Name: Lemon Posset
Total time: 210 min
Cuisine: British
Ingredients: 4 large Lemons; 2 cups Heavy Cream; 0.5 cup Granulated Sugar; 1 tbsp Lemon Zest; Decorative sugar; Raspberry

3h 30m

Serves 1

tiktok.com

Lemon Posset

tiktok.com

3h 30m

Serves 1

Directions

1Cut the lemons in half widthwise.
2Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
3Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling.
4Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.
5In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest.
6Stir occasionally and bring to a gentle simmer.
7Let it bubble lightly for 3 minutes, stirring frequently.
8Remove the pan from heat and slowly whisk in the lemon juice.
9Carefully pour the warm posset into the prepared lemon cups or into small jars.
10Let them cool at room temperature for about 30 minutes.
11Refrigerate for at least 2.5-3 hours or until fully set.
12Before serving, garnish with sanding sugar and a berry if desired.

Ingredients

4 large Lemons
2 cups Heavy Cream
0.5 cup Granulated Sugar
1 tbsp Lemon Zest
Decorative sugar
Raspberry

Equipment

spoonsmall knifebowlcuptrayplatemedium saucepanwhiskliquid measuring cup

Tips

The acidity of the juice causes the casein proteins in the cream to coagulate and bind together and naturally thicken.
If you use a different style sweetener it may not set.
If you need a dairy alternative, look up a vegan version of this dish.

Lemon Posset

3h 30m

Serves 1

tiktok.com

Lemon Posset

tiktok.com

3h 30m

Serves 1

Directions

1Cut the lemons in half widthwise.
2Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
3Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling.
4Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.
5In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest.
6Stir occasionally and bring to a gentle simmer.
7Let it bubble lightly for 3 minutes, stirring frequently.
8Remove the pan from heat and slowly whisk in the lemon juice.
9Carefully pour the warm posset into the prepared lemon cups or into small jars.
10Let them cool at room temperature for about 30 minutes.
11Refrigerate for at least 2.5-3 hours or until fully set.
12Before serving, garnish with sanding sugar and a berry if desired.

Ingredients

4 large Lemons
2 cups Heavy Cream
0.5 cup Granulated Sugar
1 tbsp Lemon Zest
Decorative sugar
Raspberry

Equipment

spoonsmall knifebowlcuptrayplatemedium saucepanwhiskliquid measuring cup

Tips

The acidity of the juice causes the casein proteins in the cream to coagulate and bind together and naturally thicken.
If you use a different style sweetener it may not set.
If you need a dairy alternative, look up a vegan version of this dish.