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.
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