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(Experiment 112) Lemon posset

Ingredients

  • 2 lemons
  • 135 g sugar
  • 500 ml heavy cream 35%

Instructions

  • First, zest the 2 lemons and juice both of them in a bowl, add the zest to the lemon juice
  • Combine the cream and sugar in a pot and bring to a simmer. Make sure to stir the whole time or it may burn
  • When it starts simmering and bubbling, the cream will start to have a yellowish hue. Let it “bubble” for 2 minutes and transfer it into a mixing bowl. Let cool for 2 minutes
    • if you make this dessert and it doesn’t thicken much(you can still eat it) , let it boil an extra 30-60 seconds next time.
  • Add the lemon juice into the cream mixture making sure to stir it well else the acidity will make it curd.
  • Pour into your glasses, ramekins or whatever container you want to use to serve this. Transfer to refrigerator for at least 4 hours
    • These will be good the next day, I recommend covering them with plastic film after a few hours to prevent your custard from capturing fridge odour.