By Skye
Lemon Posset
9 steps
Prep:10minCook:10min
Probably one of the easiest desserts to make and it only takes 3 ingredients!
The hardest part of this recipe for me was removing the pulp and juice from the lemons. Outside of that, this recipe takes only a few minutes to put together, then just pop it in the fridge overnight and brûlée when you are ready to dive in!
Updated at: Mon, 30 Sep 2024 15:10:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories560.7 kcal (28%)
Total Fat43.1 g (62%)
Carbs44.3 g (17%)
Sugars41.5 g (46%)
Protein3.9 g (8%)
Sodium33.4 mg (2%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Start by cutting 4 of your lemons in half and removing the pulp and juice. If you use a pairing knife to loosen and a spoon to scoop, it should pop out in one piece and you should be left with the lemon skin.
lemons5 Step 2
Place lemon halves on a muffin tray that will be used for support.
Muffin PanStep 3
In a medium sauce pan mix together your heavy cream and sugar bringing to a slight simmer.
Sauce Pan
heavy cream2 cups
sugar⅔ cupsStep 4
When it begins to simmer take your remaining lemon and add all the zest from it to the pan. Then slice in half and juice the entire lemon in as well.
lemons5 Step 5
Stir everything together and bring to a heavy simmer for 6-8 minutes.
Step 6
Remove from the heat and let slightly cool.
Step 7
Pour your mixture into the lemon halves, then place in the fridge for at least 1 hour or overnight.
Step 8
When you are ready to eat, remove from the fridge and add a small layer of sugar to the top.
sugarStep 9
Using a kitchen torch, brûlée the sugar until you get that golden brown color. Then dig in and enjoy!
Notes
2 liked
0 disliked
Delicious
Easy
Fresh
Special occasion
Sweet
