Lemon Posset
Made with just three ingredients, this lemon posset is rich, creamy, and bright with fresh lemon flavor. It comes together on the stovetop in about 20 minutes and sets into a smooth custard without eggs or baking. A simple, reliable dessert you can make ahead and count on every time.
Servings 4
Calories 226kcal
Ingredients
- 2 - 3 lemons enough to make 6 tablespoons of lemon juice
- 2 cups heavy cream
- ⅔ cup granulated sugar
- 1 pint raspberries option for garnish
Instructions
- Juice the lemons and strain. Optionally, zest a lemon for garnish.2 - 3 lemons
- In a medium saucepan, combine the cream and the sugar.2 cups heavy cream, ⅔ cup granulated sugar
- Bring mixture to a boil, stirring to dissolve the sugar. Continue boiling over medium heat until the mixture reduces to 2 cups. This will take about 10 minutes. Watch that the cream does not boil over. Pour the cream mixture into a 2-cup meauring cup to make sure it is at or close to 2 cups. If not, return the cream to the saucepan and continue boiling.
- When the mixture is reduced to two cups, remove the saucepan from the heat and pour into a bowl then stir the lemon juice into the cream mixture.
- Let the mixture cool for 15 minutes then strain the cream through a mesh strainer into a bowl or measuring cup.
- Pour the custard into 4 ramekins, then refrigerate for two hours or until set.
- You can leave the posset as is or top it with raspberries and lemon zest.1 pint raspberries
Notes
Adapted from Cooks Illustrated.
Tips for making a posset
- Make sure to boil the cream mixture until it has reduced to approximately 2 cups
- Make sure to use fresh lemon juice.
Nutrition
Serving: 1 | Calories: 226kcal | Carbohydrates: 23.9g | Fat: 14.9g | Cholesterol: 55mg | Sodium: 18mg