The Best Lemon Posset Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: coconut cream

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with unique flavor

lemons

🥗Healthier: lime

💰Cheaper: citric acid

Lime offers a similar tartness, while citric acid is cost-effective

Take 1 cup of heavy cream and pour it into a saucepan.

Add 1/2 cup sugar to the cream in the saucepan.

Zest half a lemon into the mixture.

Heat the mixture on the stove until it comes to a boil, ensuring the sugar dissolves completely.

While the mixture is heating, prepare the lemons by cutting them in half lengthwise.

Use a sharp pairing knife to carefully go around the inside of the lemon halves without piercing through the skin.

Scoop out the lemon pulp with a spoon, making sure to keep the lemon halves intact for serving.

Squeeze the pulp to extract the juice, aiming for about 6 tablespoons of lemon juice.

If you have extra lemon juice, store it in an ice cube tray in the freezer for later use.

Once the cream and sugar mixture has boiled for about 5 minutes, remove it from heat and let it cool for about 10 minutes.

Add the 6 tablespoons of lemon juice to the cooled cream mixture and stir well.

Fill the lemon halves with the custard mixture, being careful not to overfill them.

Place the filled lemon halves in the fridge to set for at least 8 to 10 hours, preferably overnight.

If you have leftover custard mixture, pour it into small ramekins to set as well.

After the setting time, remove the custards from the fridge and serve them with mint or berries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens