Lemon posset (can be made sugar free) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: At least 1 large lemon (5 more if you want to make it fancy)
3/4 cup of sugar (low sugar option replace this with same amount ofswerve granulated sugar)
16 oz of heavy cream
Optional
Mint
Assorted berries
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Directions: |
Directions:1.) Zest and juice 1 lemon
2.) Bring cream and sugar to a boil over medium heat and boil for about 3 minutes
3.) Remove from heat and add lemon zest and juice
4.) Let sit for about 10 minutes
5.) Divide into cups like you would individual servings of jello or pudding and put in the fridge to chill
6.) Let chill for at least an hour and a half until set
7.) Serve optionally topped with mint and berries
Fancy version (makes 10 smaller servings)
1.) Do steps 1-4 above
2.) Cut additional lemons in half long ways and use a spoon to scoop out the fruit hollowing out peel leaving you with 2 "boats" one for each lemon half
3.) Put lemon boats on a muufin tray to stabilize them so they won't tip over, and put in fridge.
4.) Transfer sugar cream mixture to a measuring cup and fill the boats in fridge. Any remaining mixture can go into individual cups
5.) Follow steps 6-7 above |
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Number Of
Servings: |
Number Of
Servings:6-10 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: This is a really simple easy recipe that makes a lemon custard dessert that has a creme brulee like texture. It takes only 10 minutes to make, and it has gelled every time for me, without any issues. Can be made ahead of time. The step that takes the longest is making lemon boats to serve them in. Serving in the lemon peel does give it a wow factor. I have made this both with sugar and using a sugar substitute and it tastes exactly the same.
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