Go Back
–+ servings
Lemon Posset
Print

Lemon Posset

Course Dessert
Prep Time 5 minutes
Cook Time 12 minutes
Cooling and refrigerating time 3 hours 20 minutes
Total Time 3 hours 37 minutes
Servings 4 - 6
Author Pam / Original by Cook's Illustrated

Ingredients

  • 2 cups heavy cream
  • ⅔ cup white sugar
  • 1 tbsp lemon zest
  • 6 tbsp fresh lemon juice

Instructions

  • Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
  • Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups.
    Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
  • Remove the mixture from the heat and stir in the fresh lemon juice.
  • Set aside to cool until a skin forms on top, about 20 minutes.
  • Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.  
  • Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve. 
  • Serve with fresh berries on top and enjoy.