Description
This silky lemon posset is made with heavy cream, sugar, and fresh lemon. It’s bright and tangy. It’s great for quick, elegant desserts, perfect for dinner parties or weeknights.
Ingredients
Units
Scale
- 2 cups heavy cream (36% fat)r caster sugar)
- 3 tablespoons fresh le
- 2/3 cup granulated sugar (o
- mon juice (about 1-2 lemons)
- 1 teaspoon lemon zest (optional, for extra aroma)
- Pinch of fine sea salt (optional)
- Garnishes: fresh berries, candied lemon peel, or shortbread cookies (optional)
Instructions
- Measure: Combine heavy cream and sugar in a medium saucepan.
- Heat: Warm the mixture over medium heat, stirring until the sugar dissolves.
- Simmer: Reduce heat and simmer gently for 3–5 minutes, stirring often to avoid scorching.
- Remove: Take the pan off the heat and stir in lemon juice, zest, and salt until smooth.
- Strain: Pour the mixture through a fine-mesh sieve into serving dishes to remove any bits.
- Chill: Refrigerate uncovered until set, at least 2–3 hours or overnight.
- Serve: Garnish with berries, candied peel, or shortbread and enjoy chilled.
Notes
Yield: 4–6 servings depending on portion size. Active time ~15 minutes; chilling 2–12 hours. This creamy lemon pudding is a quick finish for weeknights or a make-ahead treat for guests. It’s an easy lemon dessert that pairs well with tea or a light dessert wine.
Nutrition
- Calories: ~400 kcal
- Sugar: 23 g
- Sodium: 25 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Carbohydrates: 24 g
- Fiber: 0.1 g
- Protein: 2 g
- Cholesterol: 95 mg