Lemon posset is an easy, old-fashioned dessert made with the simplest of ingredients: cream, sugar, and lemon. Like a cross between lemon curd and custard, it has a creamy foundation and a tart finish and pairs beautifully with summer berries. It’s equally delicious served chilled and at room temperature, so pack it in individual jars and take it with you on your next picnic.
- 2 lemons
- 2 cups heavy cream
- 2/3 cup sugar
- Whipped cream, to serve
- Fresh berries, to serve
Finely grate the lemon peel, avoiding the bitter white pith. Next, slice the lemons crosswise and juice them. Set the lemon peel and juice aside.
Pour the cream into a medium saucepan and stir in the sugar. Bring it all to a boil over medium-high heat, stirring constantly. Continue boiling for about 3 minutes, then turn off the heat.
Stir in the grated lemon peel and juice, then pour into individual ramekins or 1/2-cup mason jars. Let cool, then refrigerate overnight.
Bring to room temperature before eating, and serve with berries and whipped cream, if desired, within 3 days.