lemon posset

lemon posset
  • 3 cups heavy cream
  • 1 1/4 cups white sugar
  • 3 lemons, juiced
  • 3 tablespoons additional heavy cream for topping


  1. In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

03/25/2017
lemon posset, recipe PT15M PT1H 5 455 calories

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