Lemon Posset
Lemon Posset
Ingredients
- 6 lemons, cut in half with flesh removed
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, heaping
- 6 tablespoons lemon juice, freshly squeezed from cut lemons
- 1/2 cup raspberries, for garnish, as needed
Instructions
- 1
Carefully cut 6-8 lemons in half. Using a spoon, gently scoop out all the flesh from each lemon half to create empty lemon cups. Arrange the emptied lemon halves on a small baking sheet or tray, ensuring they are stable.
⏱️ 10 min
- 2
In a medium saucepan, combine the heavy cream, granulated sugar, vanilla extract, and the heaping tablespoon of lemon zest.
⏱️ 2 min
- 3
Place the saucepan over medium heat. Stir the mixture continuously until the sugar dissolves and it comes to a gentle simmer. Maintain a gentle simmer for 4 minutes, being careful not to let the mixture come to a rolling boil.
⏱️ 4 min
- 4
Remove the saucepan from the heat and allow the mixture to cool for 3 minutes.
⏱️ 3 min
- 5
Add the 6 tablespoons of fresh lemon juice to the cooled cream mixture. Stir well. As you stir and the mixture continues to cool, it will begin to thicken.
⏱️ 3 min
- 6
Carefully pour the thickened lemon posset mixture into the prepared lemon halves. If you have any extra mixture, pour it into a small ramekin or serving dish.
⏱️ 3 min
- 7
Place the filled lemon halves (and any ramekins) into the refrigerator to chill for at least 45 minutes, or until the posset is fully set.
⏱️ 45 min
- 8
Once chilled and set, serve the Lemon Possets. Optionally, garnish with fresh raspberries before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Posset
- 6 lemons, cut in half with flesh removed
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest, heaping
- 6 tablespoons lemon juice, freshly squeezed from cut lemons
- 1/2 cup raspberries, for garnish, as needed
Instructions
- 1
Carefully cut 6-8 lemons in half. Using a spoon, gently scoop out all the flesh from each lemon half to create empty lemon cups. Arrange the emptied lemon halves on a small baking sheet or tray, ensuring they are stable.
⏱️ 10 min - 2
In a medium saucepan, combine the heavy cream, granulated sugar, vanilla extract, and the heaping tablespoon of lemon zest.
⏱️ 2 min - 3
Place the saucepan over medium heat. Stir the mixture continuously until the sugar dissolves and it comes to a gentle simmer. Maintain a gentle simmer for 4 minutes, being careful not to let the mixture come to a rolling boil.
⏱️ 4 min - 4
Remove the saucepan from the heat and allow the mixture to cool for 3 minutes.
⏱️ 3 min - 5
Add the 6 tablespoons of fresh lemon juice to the cooled cream mixture. Stir well. As you stir and the mixture continues to cool, it will begin to thicken.
⏱️ 3 min - 6
Carefully pour the thickened lemon posset mixture into the prepared lemon halves. If you have any extra mixture, pour it into a small ramekin or serving dish.
⏱️ 3 min - 7
Place the filled lemon halves (and any ramekins) into the refrigerator to chill for at least 45 minutes, or until the posset is fully set.
⏱️ 45 min - 8
Once chilled and set, serve the Lemon Possets. Optionally, garnish with fresh raspberries before serving.
⏱️ 2 min