Lemon Posset is a heavenly light, custardy lemon cream dessert. Here, we have served it in a tea cup topped with fresh blueberries, with cookies and jasmine whipped cream. However, you may dress it up any way you wish.
This recipe yields four 5 oz servings
2 cups heavy cream
2/3 cups granulated sugar
5 Tablespoons lemon juice
In a small sauce pan, heat cream and sugar to boiling, stirring to dissolve sugar Continue boiling for 5 minutes. Watch the heat -don’t let the cream boil over. Remove from heat and stir in lemon juice. Let cool for about 15 minutes. Pour even amounts into your serving bowls, ramekins, tea cups, etc. Refrigerate at least 2 hours to set (over night is best). Serve with unsweetened whipped cream, or shortbread cookies to dunk. If you wish, garnish with any fruit or candied lemon zest. That’s it!! SO easy and SO delicious. Of course… you don’t have to tell everyone that it’s so simple. We won’t tell (wink wink).