Lemon Posset
This lemon posset is creamy, citrusy, and set inside lemon cups for an easy make ahead no-bake dessert with fresh berries on top. They are the perfect dessert to make when trying to impress guests.
Servings: 8 servings
Ingredients
- 4 lemons large
- 1 ½ cups heavy whipping cream
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- ⅓ cup lemon juice
- Blueberries or raspberries for garnish
Instructions
- Slice the lemons lengthwise and use a spoon to scoop out the flesh. I like to use a pairing knife to cut along the rim of the flesh to help loosen it. Juice the lemons over a bowl and set aside the shells.
- To a small sauce pan over medium high heat, add the whipping cream and sugar. Keep stirring to dissolve the sugar as the mixture warms. Bring to a boil then adjust the heat so it’s a slight simmer, not too rapid. Let it simmer for 5 minutes, stirring ever so often.
- Remove the pan from the heat and stir in the lemon juice. Let this cool for about 5 minutes. The lemon juice will thicken up the mixture a bit.
- Pour the lemon and cream mixture into the lemon cups. Placing the lemon cups on a cupcake tray makes it easier to pour and the filling will be leveled when setting.
- Refrigerate the lemon cups for at least 5 hours and up to overnight. I typically like to do it overnight if time allows. Once ready to serve, remove from the refrigerator and garnish with some berries, mint leaves or lemon zest. Eat and enjoy!
Video
Nutrition
Calories: 218kcal | Carbohydrates: 19g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 13mg | Potassium: 128mg | Fiber: 2g | Sugar: 15g | Vitamin A: 668IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 0.4mg