Description
A creamy, zesty lemon posset that brings the warmth of summer to your table, perfect for any gathering.
Ingredients
Scale
- 3 large lemons
- 1 cup heavy cream
- â…“ cup sugar
- ¼ teaspoon kosher salt
- ½ tablespoon lemon zest
- 2½ tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Grate ½ tablespoon of zest from one lemon.
- Slice the remaining lemons in half lengthwise.
- Juice the lemon halves, measuring out 2½ tablespoons of juice.
- Combine cream, sugar, salt, and lemon zest in a saucepan.
- Simmer the mixture over medium-low heat for about 5 minutes.
- Whisk in the lemon juice and vanilla extract.
- Strain the mixture through a sieve to remove zest.
- Divide the mixture into the lemon halves.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Serve after sitting at room temperature for 5 to 10 minutes.
Notes
Make ahead up to 3 days in advance. Best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg