Lemon Posset

• servings: 10 servings
• active time: 8 minutes
• total time: 2 hours 15 minutes

Ingredients

2 cups heavy whipping cream*

2/3 cup granulated sugar

5 Tbsp lemon juice (from about 3 lemons*)

Lemon slice or berries (optional for serving)

Directions

Boil - In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.

Add lemon - Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.

Fill - Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.

Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.

Nutrition

• Calories: 215 kcal
• Total Fat: 17 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Cholesterol: 54 mg
• Sodium: 13 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 0.02 g
• Total Sugars: 15 g
• Protein: 1 g