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Lemon posset recipe ~
an easy creamy, custard-like dessert
what you’ll need
- 3 lemons
- 1 cup of sugar
- 2.5 cups of heavy whipping cream
step one
zest two out of the three lemons, put lemon zest aside
step two
- cut all the lemons in half and begin scooping out the inside until the rinds are hollow (try to keep them intact)
step three
I recommend straining the insides of the lemons into a separate bowl. you need the juice from all three lemons!
step four
heat a pot of 2.5 cups of heavy whipping cream and 1 cup of sugar
mix well!
next, add in the lemon juice and zest. continue to mix and let it stay on the stove until it starts bubbling
step five
slowly, begin pouring the mixture into the hollowed out lemon rinds from before. they should look something like this
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if you broke some of the peels and cant fill them, no worries! you can use a ramekin instead.
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put your lemon posset in the fridge to set for at least three hours
to serve,
once they’ve been left to set, you can serve them topped with powdered sugar, a decorative mint leaf or raspberry, OR you can sprinkle some sugar on top and brulee them with a kitchen torch.
and you’re done! enjoy!!
lemon posset!!
by ryle