Ingredients
Method
- Combine cream and sugar in a saucepan. Bring to a boil, stirring until sugar dissolves.
- Reduce heat and boil gently for 3 minutes, stirring constantly.
- Remove from heat, stir in lemon juice and zest. Cool for 10 minutes.
- Divide into ramekins, cover, and refrigerate for at least 1 hour until set.
- Garnish with berries or mint before serving. Enjoy chilled!
Notes
- For the silkiest texture, ensure the cream and sugar mixture boils gently for the full 3 minutes, stirring constantly to prevent scorching.
- My first time making this, I didn't stir enough and got a slight skin; continuous stirring prevents this.
- Do not over-boil or under-boil; 3 minutes is key for the right consistency.
- Store leftover lemon posset covered in the refrigerator for up to 3 days. It doesn't freeze well. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- My first time making this, I didn't stir enough and got a slight skin; continuous stirring prevents this.
- Do not over-boil or under-boil; 3 minutes is key for the right consistency.
- Store leftover lemon posset covered in the refrigerator for up to 3 days. It doesn't freeze well. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.