Lemon Posset

This is directly From Food52.com.  Next time I’d cut the sugar because its reallllly sweet.

(This recipe serves 4)


  • 2 cups heavy cream
  • 2/3 cups granulated sugar
  • 5 tablespoons lemon juice [and i used zest of 1/2 a lemon]


1. In a small saucepan, 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.

2. Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.

3. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.

4. Serve with unsweetened whipped cream, or shortbread cookies to dunk.


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