Lemon Posset

Yield: 8 servings | Prep Time: 10 mins | Cook Time: 10 mins | Chill Time: 4 hours

Ingredients

• 3 cups (720 ml) heavy cream
• 1 cup (200 g) granulated sugar
• ¾ cup (180 ml) freshly squeezed lemon juice (about 4–5 lemons)
• 1 tbsp finely grated lemon zest (optional)

Instructions

Prepare the lemon halves: Wash lemons well, dry, and cut them in half lengthwise then scoop out the insides to create natural serving cups. Place the pulp in a fine mesh strainer and use either a spatula or your hands to get all the juice out. Discard the pulp & seeds. You can save any unused lemon juice in the refrigerator for 4-5 days or freeze for up to 6 months.
In a medium saucepan, combine heavy cream and sugar. Bring to a gentle boil over medium heat, stirring occasionally. Boil for 3 minutes—watch carefully to avoid overflow.
Remove from heat. Stir in lemon juice and zest (if using). The mixture will thicken slightly.
Strain through a fine mesh strainer into a pitcher to remove any solids.
Pour the posset mixture evenly into 8 lemon halves. (Tip: Place them in a mu in tin to keep them upright while chilling.) Chill for at least 4 hours, or overnight, until fully set. *If you have any mix left after filling the lemons, you can put it into ramekins*
Serve chilled. Garnish with fresh berries, mint sprigs, or a sprinkle of lemon zest…get creative with it!

Tips

Don’t substitute milk—only heavy cream will set properly.
For an elegant presentation, serve in teacups or glass ramekins if not using lemon halves.

Lemon Posset

Ingredients

Instructions

Tips

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