Lemon Posset Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 13 minutes

Ingredients

4 large Lemons (for juice and cups (6 tbsp of juice)

2 cups Heavy Cream

1/2 cup Granulated Sugar

1 tbsp Lemon Zest

1 tbsp Sanding Sugar (or decorative sugar)

8 Berries (Raspberries or Blueberries)

Directions

Prepare the Lemon Cups

Cut the lemons in half widthwise. Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.

Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling. You will need 6 tbsp of reserved lemon juice for the filling.

Set the halved lemon cups onto a tray or plate so they are sitting upright and are stable.

Make the Lemon Posset

In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest (if using). Stir and bring to a gentle simmer. Do NOT let the cream boil- if it gets too hot it could curdle when you add in the lemon juice.

Let it bubble lightly for 3 minutes, stirring frequently.

Remove the pan from heat and slowly whisk in 6 tbsp of the reserved lemon juice. The mixture will begin to thicken naturally as you do this. It will thicken even more as it continues to cool.

Fill and Chill

Carefully pour the warm posset into the prepared lemon cups (or into small jars if not using the cups). It helps to add the lemon posset filling into a liquid measuring cup with a pour spout for easier transfer.

Let them cool at room temperature for about 30 minutes, then refrigerate for at least 2.5-3 hours or until fully set.

Before serving, you can garnish with sanding sugar and a berry if desired.

Nutrition

• Serving Size: 1 lemon posset cup
• Calories: 267 kcal
• Total Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Cholesterol: 67 mg
• Sodium: 17 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 16 g
• Protein: 2 g