Description
A delightfully creamy and tangy lemon posset dessert made with just four ingredients. This easy no-bake recipe combines heavy cream, sugar, and fresh lemon juice to create a luscious custard, served elegantly in lemon halves for a charming presentation. Perfect for a refreshing treat that requires minimal effort and a few hours of chilling.
Ingredients
Scale
For the Lemon Posset Custard
- 1 cup Heavy cream
- 1/3 cup Granulated sugar
- 3 tablespoons Fresh lemon juice (from 3 lemons)
- 1/2 tablespoon Lemon zest
- A pinch of salt
Instructions
- Prepare the lemons: Slice clean lemons lengthwise and carefully scoop out all the lemon wedges using a spoon. Set the hollowed lemon halves aside on a half baking sheet; these will be used for serving the posset later.
- Make the custard: In a medium saucepan over medium heat, combine heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently as you gently bring the mixture to a light simmer, ensuring it does not reach a full boil. Use a measuring cup to check when the cream reaches the required amount (1 cup for 6 lemon halves).
- Add lemon juice and cool: Remove the saucepan from heat and stir in the freshly squeezed lemon juice thoroughly. Allow the mixture to cool at room temperature for 15-20 minutes until a light skin forms on the surface. Strain the mixture through a fine sieve to remove the lemon zest for a smooth texture.
- Fill lemon halves and chill: Pour the lemon custard into the reserved lemon halves, filling them to the top. Place the filled halves in the refrigerator and chill for 3-4 hours until the posset sets firmly.
Notes
- Ensure the cream does not boil as it can affect the texture of the posset.
- Use fresh lemon juice for the best flavor and acidity.
- Straining the custard removes zest and any solids for a silky finish.
- Chilling time is essential for the posset to set properly; do not rush this step.
- The dessert can be made up to a day in advance and kept refrigerated.
