Dessertsnatashaskitchen4.9
Lemon Posset
My lemon posset recipe creates a perfect lemon custard with just 3 ingredients and only 5 minutes on the stove. The custard sets up perfectly without gelatin or eggs, making the recipe super simple. I love serving this fresh dessert in hollowed-out lemon halves*, topped with whipped cream, fresh berries or lemon slices for a sophisticated presentation! You can also serve in ramekins. This recipe fills 10-12 lemon halves or 6 ramekins - makes about 2 1/2 cups
👥 10 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 8 min🔥 Cook: 7 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●measuring cup
📝 Preparation Steps
1
Boil - In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for ⏱️ 5 minutes.
2
Add lemon - Remove the pan from the heat and stir in the lemon juice, then set aside to cool for ⏱️ 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.
lemon juice (from about 3 lemons*)5 Tbsp
3
Fill - Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.
4
Refrigerate for at least ⏱️ 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.
Lemon slice or berries (optional for serving)
Nutrition Facts
calories
215 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
0.02 g
sugar Content
15 g
sodium Content
13 mg
protein Content
1 g
cholesterol Content
54 mg
carbohydrate Content
15 g
saturated Fat Content
11 g
unsaturated Fat Content
5 g
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