Lemon Posset

Ingredients

• 7 lemons (cut in half and flesh removed; use 6-8 lemons)
• 2 cup heavy cream
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon zest (heaping)
• 6 tbsp lemon juice (freshly squeezed from the cut lemons)

Steps

1. 1

   Prepare the lemons by cutting 6-8 lemons in half lengthwise and removing the flesh/pulp to create hollow shells. Set the shells aside and reserve the juice for later.

2. 2

   In a saucepan, combine the 2 cups of heavy cream, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 heaping tablespoon of lemon zest.

3. 3

   Place the saucepan over medium heat and stir the mixture. Bring it to a gentle simmer.

4. 4

   Continue to simmer gently for 4 minutes. Do not let the mixture come to a full boil.

5. 5

   Remove the saucepan from the heat and let the mixture cool for 3 minutes.

6. 6

   Add 6 tablespoons of lemon juice to the cream mixture and stir. As the mixture cools and the acid reacts with the cream, it will begin to thicken.

7. 7

   Pour the thickened mixture into the prepared lemon halves. If you have extra mixture, pour it into a ramekin.

8. 8

   Place the filled lemons in the fridge and let them chill for at least 45 minutes to set completely.

Notes

If you have extra mixture that doesn't fit in the lemon halves, it can be chilled in small ramekins. The texture relies on the reaction between the lemon juice and the cream, so ensure the cream is high fat (heavy cream).

Nutrition per serving

• dessert
• lemon
• spring
• vegetarian
• gluten-free
• no-bake
• citrus