Lemon Posset
These are zesty, refreshing, and a really cute way to serve a dessert using the whole fruit. If you love lemons, this is a must-try, and it’s a great way to use up lots of lemons!
Ingredients:
3 large lemons
½ cup sugar
1 tbsp lemon zest
1 cup heavy cream
Juice from the 3 lemons (about ½ cup)
¼ tsp salt
1 teaspoon vanilla extract
Method:
Wash the lemons, then slice them in half lengthways.
Carefully slide a spoon between the pith and the flesh to remove the fleshy core of each of the lemon halves. Be careful not to damage them so you can use the lemon halves as little cups.
Place the pulp from the lemons into a strainer over a bowl and press to squeeze out all of the juice.
In a pot, add the sugar and lemon zest and use your fingers to massage them together, releasing the oils from the zest into the sugar.
Set the heat to medium and add the cream to the sugar, then bring to a gentle simmer and whisk until the sugar has dissolved (about 5 minutes).
Turn off the heat, then add the vanilla extract, salt, and lemon juice, and stir until well combined.
Allow the mixture to cool to room temperature, then pour it into the lemon halves.
Put the lemon halves in the fridge to set for at least an hour, then they are ready to serve. Enjoy!