Lemon Posset

210 mins
Serves 1
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Directions

  1. 1Cut the lemons in half widthwise.
  2. 2Cut the lemons in half widthwise.
  3. 3Cut the lemons in half widthwise.
  4. 4Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
  5. 5Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
  6. 6Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
  7. 7Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling.
  8. 8Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling.
  9. 9Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling.
  10. 10Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.
  11. 11Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.
  12. 12Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.
  13. 13In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest.
  14. 14In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest.
  15. 15In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest.
  16. 16Stir occasionally and bring to a gentle simmer.
  17. 17Stir occasionally and bring to a gentle simmer.
  18. 18Stir occasionally and bring to a gentle simmer.
  19. 19Let it bubble lightly for 3 minutes, stirring frequently.
  20. 20Let it bubble lightly for 3 minutes, stirring frequently.
  21. 21Let it bubble lightly for 3 minutes, stirring frequently.
  22. 22Remove the pan from heat and slowly whisk in the lemon juice.
  23. 23Remove the pan from heat and slowly whisk in the lemon juice.
  24. 24Remove the pan from heat and slowly whisk in the lemon juice.
  25. 25Carefully pour the warm posset into the prepared lemon cups or into small jars.
  26. 26Carefully pour the warm posset into the prepared lemon cups or into small jars.
  27. 27Carefully pour the warm posset into the prepared lemon cups or into small jars.
  28. 28Let them cool at room temperature for about 30 minutes.
  29. 29Let them cool at room temperature for about 30 minutes.
  30. 30Let them cool at room temperature for about 30 minutes.
  31. 31Refrigerate for at least 2.5-3 hours or until fully set.
  32. 32Refrigerate for at least 2.5-3 hours or until fully set.
  33. 33Refrigerate for at least 2.5-3 hours or until fully set.
  34. 34Before serving, garnish with sanding sugar and a berry if desired.
  35. 35Before serving, garnish with sanding sugar and a berry if desired.
  36. 36Before serving, garnish with sanding sugar and a berry if desired.

Ingredients

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