Have you ever heard of lemon posset? I hadn’t either, until I saw it trending one day and decided I had to try it! It looked super easy, delicious, and I love lemony desserts, so I figured I couldn’t possibly not like it. And I was right! So make sure you have some lemons, sugar, and heavy cream, and I’ll show you how to make this yummy dessert!
This recipe has been adapted from What a Girl Eats — thanks, Cynthia!
Ingredients
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16 ounces heavy cream
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3/4 cup sugar (5.25 ounces)
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5 Tablespoons fresh lemon juice (about 1 medium)
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2 teaspoons grated lemon zest
Directions
Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
Stir in lemon juice and zest. Let cool 10 minutes.
Stir mixture again and strain through a fine mesh sieve (this step is optional — feel free to leave the lemon zest in if you want it particularly tangy!)
Divide evenly among ramekins or glasses.
Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight. Garnish with lemon zest, berries or mint, and enjoy!
Have you ever made lemon posset before? Did this article convince you to give it a try? Let us know in the comments!
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