Lemon Posset
A silky, citrusy lemon dessert made with cream, sugar, and fresh lemon juice. Serve it inside hollowed lemon shells for an easy but impressive make-ahead dessert that is perfect for entertaining.
Servings: 8
Ingredients
- 5 large lemons
- 2 cups heavy cream
- 1/2 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 6 tablespoons fresh lemon juice
- Fresh mint for garnish, optional
Instructions
- Wash and dry the lemons well. Slice them in half lengthwise, then carefully cut around the inside of each lemon and scoop out the pulp without puncturing the rind.
- Squeeze the removed lemon pulp and measure out 6 tablespoons fresh lemon juice. Set aside.
- Arrange the hollowed lemon halves in a muffin tin or another dish that keeps them upright. Place them in the freezer while you prepare the filling.
- Add the heavy cream, sugar, salt, and vanilla to a medium saucepan. Bring to a boil over medium heat, stirring occasionally and watching carefully so the cream does not boil over.
- Once boiling, reduce the heat and simmer for a full 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and allow the mixture to cool for a few minutes. Stir in the lemon juice. The mixture should begin to thicken almost immediately.
- Remove the lemon shells from the freezer and carefully pour the posset mixture into each shell.
- Refrigerate for at least 3 to 4 hours, or overnight, until completely chilled and set.
- Garnish with a small mint leaf before serving, if desired.
