Description
A refreshing and creamy lemon posset that feels like sunshine in a cup, perfect for spring gatherings and easy to make without baking.
Ingredients
Scale
- 3 large lemons
- 1 cup heavy cream
- â…“ cup sugar
- ¼ teaspoon kosher salt
- ½ tablespoon lemon zest
- 2½ tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Grate ½ tablespoon of zest from one lemon.
- Slice the remaining lemons in half and scoop out the insides.
- Juice the lemon halves to get 2½ tablespoons of fresh lemon juice.
- Combine heavy cream, sugar, salt, and the grated lemon zest in a saucepan.
- Simmer over low heat for about 5 minutes, stirring gently until the sugar dissolves.
- Whisk in the lemon juice and vanilla extract until well combined.
- Strain the mixture through a fine sieve to remove zest and pulp.
- Divide the mixture into the prepared lemon halves.
- Cover each lemon half with plastic wrap and refrigerate for at least 240 minutes or until set.
- Let the posset sit at room temperature for 5 to 10 minutes before serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Fresh lemons are key for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 lemon half
- Calories: 280
- Sugar: 22g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg