The heat is on! What do you bring as a dessert for a dinner or BBQ? This is the solution. With just 3 ingredients the lemon posset 🍋 is an absolute winner. And the lemony tang is super refreshing. Let me know what you think!

Ingredients

Depending on whether you want to serve in the lemon halves or not, you need more or less of the lemons. If you are in a hurry, I suggest to just use pretty glasses/moulds – then you only need approx 2 lemons.

To serve 8:

4 lemons (ideally lovely large and beautiful looking ones)

160g sugar

500ml liquid cream

Mint leaves to garnish (optional)

Directions

Wash and dry the lemons. Finely grate the zest and set aside. Cut the lemons in half lengthways, scoop out the flesh with a melon baller, then carefully remove any remaining flesh with a spoon. Squeeze the juice from the flesh, measuring out approx. 100ml. Set the hollowed-out lemon shells aside.


In a pot bring the cream, sugar and lemon zest to a boil. Simmer shortly, stirring continuously. Remove the pot from the heat and allow to cool slightly. Then stir in the lemon juice.


Pour the mixture through a fine sieve and pour into the hollowed-out lemon shells. Pour the remaining mixture into small moulds or glasses.


Leave to set in the fridge for at least 3 hours or overnight.

Garnish with mint & enjoy!


Tip on the side: To make the lemons look nicer, only grate the zest on the base and not too much, so there isn’t a hole after removing the flesh. Or just buy an extra lemon!