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Lemon Posset

A creamy and citrusy no-bake dessert that is quick and easy to prepare, perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert, Sweet
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large lemons Use fresh lemons for the best flavor.
  • 1 cup heavy cream Substitute with coconut cream for a vegan option.
  • ⅓ cup sugar Adjust the sweetness to taste if preferred.
  • ¼ teaspoon kosher salt
  • ½ tablespoon lemon zest Don't skip this for enhanced flavor.
  • 2½ tablespoons lemon juice Juice from the lemons used.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Grate ½ tablespoon of zest from one lemon.
  2. Slice the remaining lemons in half lengthwise and scoop out the insides. Juice the insides using a fine-mesh sieve. Measure out 2½ tablespoons of lemon juice and save the rest.
Cooking
  1. In a small saucepan, bring heavy cream, sugar, salt, and lemon zest to a gentle simmer over medium-low heat, whisking occasionally for about 5 minutes.
  2. Whisk in the lemon juice and vanilla extract, then strain the mixture through a fine-mesh sieve.
Chilling
  1. Evenly divide the mixture into the halved lemons. Cover with plastic wrap and refrigerate for at least 4 hours.
  2. Before serving, let sit at room temperature for 5 to 10 minutes.

Notes

Serve in lemon halves and top with fresh berries or mint for garnish. It can be covered and refrigerated for 3-4 days. Don't rush the chilling process for the best texture.