Lemon Posset

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely grate the zest off of the lemons and juice the fruit, removing all seeds. You should get about 4 teaspoons of zest and 1/2 cup juice.

Step 2

Place the cream and sugar in a saucepan. Heat over medium heat, stirring in order for the sugar to be dissolved. When fine bubbles appear on top of the heavy cream, remove from the heat.

Step 3

Add lemon zest and lemon juice.

Step 4

Stir.

Step 5

Let the mixture cool for 10 minutes, then strain into cups (lemon shells).

Step 6

It makes about 12 lemon shells or 6 sups/ramekins. (or more)

Step 7

Cool completely at room temperature.

Step 8

You may cover with plastic wrap.

Step 9

Refrigerate for at least 1 hour or for up to 3 days.