Lemon Posset
My lemon posset recipe creates a perfect lemon custard with just 3 ingredients and only 5 minutes on the stove. The custard sets up perfectly without gelatin or eggs, making the recipe super simple. I love serving this fresh dessert in hollowed-out lemon halves*, topped with whipped cream, fresh berries or lemon slices for a sophisticated presentation! You can also serve in ramekins. This recipe fills 10-12 lemon halves or 6 ramekins - makes about 2 1/2 cups
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
Instructions
- 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.
Notes
*Use HEAVY cream. A lighter cream won’t have the fat content to set up properly. Heavy cream (≥ 36 % fat) is essential for setting.
*Use real lemon juice, not concentrate. *How to Make Lemon Cups: If you want to serve out of lemon peels, cut 5 to 6 lemons in half lengthwise and spoon out the inside juice and membrane. Reserve the juice for the recipe by mashing the pulp and straining it through a sieve. Make-ahead & Storage: Once the possets have set (after about 2 hours), cover with plastic wrap, so they don't absorb food odors, and store in the refrigerator for up to 3 days.
*Use real lemon juice, not concentrate. *How to Make Lemon Cups: If you want to serve out of lemon peels, cut 5 to 6 lemons in half lengthwise and spoon out the inside juice and membrane. Reserve the juice for the recipe by mashing the pulp and straining it through a sieve. Make-ahead & Storage: Once the possets have set (after about 2 hours), cover with plastic wrap, so they don't absorb food odors, and store in the refrigerator for up to 3 days.
Nutrition Facts
Lemon Posset
Amount per Serving
Calories
215
% Daily Value*
Fat
17
g
26
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
54
mg
18
%
Sodium
13
mg
1
%
Potassium
53
mg
2
%
Carbohydrates
15
g
5
%
Fiber
0.02
g
0
%
Sugar
15
g
17
%
Protein
1
g
2
%
Vitamin A
700
IU
14
%
Vitamin C
3
mg
4
%
Calcium
32
mg
3
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
