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Lemon Posset

Lemon PossetLemon PossetLemon PossetLemon 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

Prep time: PT8M

Cook time: PT7M

Total time: PT135M

Rating

4.88 stars (75 reviews)

Keywords

lemon posset, lemon posset recipe

Ingredients

Categories

Cuisine

Steps

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 215 kcal
  3. Carbohydrates: 15 g
  4. Protein: 1 g
  5. Fat: 17 g
  6. Saturated Fat: 11 g
  7. Cholesterol: 54 mg
  8. Sodium: 13 mg
  9. Sugar: 15 g
  10. Unsaturated Fat: 5 g

Reviews