Description
A creamy, no-bake dessert that captures the essence of summer with zesty lemon flavors.
Ingredients
Scale
- 3 large lemons
- 1 cup heavy cream
- â…“ cup sugar
- ¼ teaspoon kosher salt
- ½ tablespoon lemon zest
- 2½ tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Grate ½ tablespoon of zest from one lemon, filling your kitchen with that invigorating citrus aroma.
- Slice the other lemons in half lengthwise and scoop out the insides.
- Juice the lemon halves to measure out 2½ tablespoons of zesty lemon juice.
- In a small saucepan over medium-low heat, combine the heavy cream, sugar, kosher salt, and lemon zest. Bring to a gentle simmer for about 5 minutes.
- Whisk in the lemon juice and vanilla extract, stirring until combined. Strain through a fine-mesh sieve into a bowl to remove solids.
- Divide the silky mixture into the hollowed-out lemon halves, cover, and refrigerate for at least 4 hours, or until set.
- Before serving, let the possets sit at room temperature for 5 to 10 minutes for enhanced flavor.
Notes
Can be made up to 2 days in advance. Store covered leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 lemon posset half
- Calories: 210
- Sugar: 14g
- Sodium: 55mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 50mg