Lemon Posset (Printable)

A silky-smooth dessert featuring cream, sugar, and fresh lemon for a luxuriously tangy treat.

# What You Need:

01 - 2 cups heavy cream (double cream)

02 - 3/4 cup granulated sugar

03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)

04 - 1 teaspoon finely grated lemon zest

01 - In a medium saucepan, combine the heavy cream and granulated sugar.

02 - Place over medium heat, stirring gently, until the sugar dissolves and the cream just begins to simmer (do not boil).

03 - Remove from heat. Stir in the lemon juice and zest. The mixture will thicken slightly as the acid reacts with the cream.

04 - Allow the mixture to cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.

05 - Refrigerate for at least 3 hours, or until set with a silky, pudding-like texture.

06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or a shortbread cookie.

01 -

It comes together in twenty minutes of actual work but tastes like you spent hours perfecting it
The texture is impossibly silky, somewhere between a pudding and a mousse, with this bright tang that cuts through the richness

02 -

The mixture must be hot when you add the lemon juice, but not boiling, or the chemical reaction won't work properly
Using anything less than full-fat cream will result in a sad, runny dessert that never sets properly

03 -

Rub your lemon zest into the sugar before adding it to the cream, this releases more of the aromatic oils
Room temperature ingredients work better than cold ones when you're starting the heating process