Lemon Posset
- Ready In:
- 2hrs 32mins
- Ingredients:
- 4
- Yields:
-
3 cups
- Serves:
- 4
ingredients
- 2 cups heavy cream
- 2⁄3 cup granulated sugar
- 5 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest, freshly grated
directions
- In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch carefully that the cream doesn't boil over.
- Remove pan from heat and stir in lemon juice and zest. Let cool, about 15 minutes.
- Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
- Serve with whipped cream and berries, or crisp shortbread or almond cookies.
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Reviews
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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