Lemon Posset
This Lemon Posset is like a little jar of sunshine! It's bright, citrusy, and so luxuriously creamy. It’s one of my favorite desserts to make when I want something simple yet special. With just three ingredients and less than 20 minutes of hands-on time (no eggs required!) it couldn’t be easier.
Servings: 6 Small Servings
Calories: 364kcal
Equipment
- 2 Cup Liquid Measuring Cup
- Serving Cups
Ingredients
- 2 cups Heavy Cream
- ⅔ cup Granulated Sugar
- 2 tablespoons Lemon Zest from two lemons
- 6 tablespoons Lemon Juice
Instructions
- Grab a 2-cup measuring cup and 6 small ramekins or dessert cups in preparation for the recipe and set aside.
- In a medium saucepan, combine the cream, sugar, and lemon zest. Bring to a boil over medium heat, then reduce to a simmer. Stir frequently and let it simmer for about 6 minutes until the mixture reduces to exactly 2 cups. As the liquid starts to reduce, you can use the 2 cup measuring cup to check whether you have reduced the mixture enough!2 cups Heavy Cream , ⅔ cup Granulated Sugar, 2 tablespoons Lemon Zest
- Once reduced, pour the mixture into the measuring cup and stir in the lemon juice.6 tablespoons Lemon Juice
- Strain the mixture into a bowl for a smooth texture, then divide evenly among the ramekins. Chill in the fridge for at least 3 hours to set or overnight.
- Top with some lemon zest and enjoy!
Video
Notes
How should I store lemon posset?
Make sure to let your lemon posset chill in the fridge, uncovered, for a minimum of 3-4 hours to give it time to set up properly. After that, cover the cups with plastic wrap to protect from fridge odors and the dreaded pudding “skin” and consume within 2 days.
Nutrition
Calories: 364kcal | Carbohydrates: 27g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 113mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 1207IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 0.1mg
