This my new favorite easy make ahead dessert. It is sweet and tart and I love the presentation. For this recipe you will need whole lemons. If you want 1/2 a lemon for each person, you will need to adjust the recipe. Alternatively, you can serve this in small dishes.
Prepare the lemons by cutting them in half and then scooping out the flesh.
Squeeze out the lemon juice and set aside. Place the lemon peels onto a baking tray or dish.
Pour in your cream and sugar into a sauce pan and heat up until bubbling. When bubbling, turn down the heat and simmer for 1-2 minutes. Do not overcook. Remove the cream from the heat and stir in the lemon juice.
Carefully pour in the cream into the lemons. Place in the fridge for at least two hours or longer. These lemon possets were a perfect tart dessert. It was creamy and just sweet enough. I hope you enjoy.
Lemon Posset
Inspired by https://junedarville.com/lemon-posset.html
- 1 cup whipping cream
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup sugar
Prepare the lemons by cutting them in half and then scooping out the flesh.
Squeeze out the lemon juice and set aside. Place the lemon peels onto a baking tray or dish.
Pour in your cream and sugar into a sauce pan and heat up until bubbling. When bubbling, turn down the heat and simmer for 1-2 minutes. Do not overcook. Remove the cream from the heat and stir in the lemon juice.
Carefully pour in the cream into the lemons. Place in the fridge for at least two hours or longer.
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