Easy Lemon Posset
A sweet, tart, beautiful lemon custard dessert
Servings 8 servings
Ingredients
- 2 cups heavy whipping cream (one pint)
- ⅔ cup granulated sugar
- ¼ cup freshly squeezed lemon juice (4-5 large lemons)
- ¼ teaspoon vanilla paste or extract
Optional:
- garnish with berries, mint leaves, pomegranate seeds, granola, or nuts....
Instructions
To Serve Inside Peels:
- Cut lemons in half lengthwise. Use a small serrated knife around the edges of the peel to separate the lemon fruit from the peel, then use a spoon to scrape out the "meat" of the lemons into a bowl, leaving the lemon peels hollow. Use a potato masher to mash the lemons. Pour lemon juice into a small bowl.
To Serve in Ramekins or Small Mason Jars:
- Use a hand held juicer to squeeze lemons until you have a 1/4 cup of juice and discard peels.
Make the Posset:
- Pour cream and sugar into a medium size pot or sauce pan. Bring to a boil, stirring often to dissolve sugar. As soon as cream boils, immediately lower heat to a simmer and cook for five minutes, being careful not to allow cream to boil over. Turn off heat, gently whisk in lemon juice. Allow mixture to cool for 15 minutes.
- Pour mixture through a screen colander or sieve Into a large measuring cup or bowl with a pouring spout. This removes any seeds or clumps from your custard. Pour into lemon halves, ramekins or small mason jars.
- Place in the refrigerator for at least two hours. Garnish and serve.
Notes
Storage: once possets are set, place in a container with a lid. These will be good for up to three days.