Lemon posset is a creamy, silky smooth dessert, that's bursting with lemon flavour and topped with fresh berries. A perfect-for-anytime dessert. Can be made ahead, too!
1/3cuplemon juice, freshly squeezed, from about 2 lemons
For the berry topping:
Fresh blueberries, blackberries or strawberries
Fresh mint, for garnish
Dusting of icing/confectioners' sugar, if desired
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Instructions
In a medium saucepan over medium heat, combine the heavy cream, sugar, lemon zest and salt. Bring to a simmer, stirring frequently to dissolve the sugar. Simmer gently, but actively (which means bubbles are breaking the surface all over the surface, but not bursting, which was a bit below medium-low on my stovetop), stirring regularly, until the mixture thickens slightly and reduces to 2 cups (test by pouring into a measuring cup to be sure), about 8-10 minutes.
Remove the pot from the heat and stir in the lemon juice. Let the mixture sit until it has cooled slightly and a skin forms on top, about 20 minutes. Stir mixture. To remove the zest in the mixture,, strain through fine-mesh strainer into a measuring cup with a spout. Discard zest. Pour mixture evenly into six small ramekins or small custard bowls.
Refrigerate, uncovered, until set, at least 3 hours. *For longer refrigeration, cover the top with plastic wrap after the 3 hours, so they don't pick up fridge odours. Can be made and refrigerated for up to 2 days before serving, but top with berries just before serving.
To serve, top each lemon posset with some berries. To dress it up, add a fresh mint leaf and a dusting of icing/confectioners' sugar.
Notes
Be sure to read the notes above the recipe card for many more tips on making this recipe, as well as step-by-step photos that you might find useful.