Lemon posset
A silky, spoonable lemon cream from just three ingredients that sets in the fridge as if by magic, elegant enough for any dinner and naturally gluten-free.
- 205 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.94 a serving
- 540 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 4 servings.
- 3 lemons, 1 zested, all juiced (about ⅓ cup)
- 2 cups heavy cream
- ½ cup raspberries, to top (optional)
From your pantry
- ⅔ cup sugar
Each serving has about 540 calories, 4 g protein, 41 g carbs and 43 g fat, and costs about $1.94 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
1 lemon and juice all 3; you want about ⅓ cup of juice.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Put the cream and sugar in a medium over medium heat and stir until it comes .
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium heat
gently for 3 minutes, stirring, and turn the heat down a little if it starts to rise up the sides.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Medium heatTimer: 3 min
Dolly’s tip: Use a bigger pan than you think. Cream foams up fast when it boils.Take the pan off the heat and stir in the lemon juice and .
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Dolly’s tip: It thickens a little right away. That’s the lemon setting the cream.Let it cool for 10 minutes, then pour it into 4 small glasses or cups.
Timer: 10 min
Cover and , at least 3 hours.
Chill. Chilling means putting something in the fridge until it’s cold all the way through. No-bake desserts firm up as they chill, and chilled cookie dough spreads less in the oven.
How you’ll know: It feels cold in the middle, not just on top, and it holds its shape when you cut or scoop it.
Set. Set means food has firmed up from runny to holding its shape, from cooking, baking or chilling. Set eggs have no clear, runny white left, and a set pudding stays put when you tilt the dish.
How you’ll know: Tilt the pan or press gently near the middle: it barely wobbles, and nothing runs.
Timer: 180 min
Top with raspberries if you like and serve cold.
Food safety: Food with mayonnaise, dairy, eggs, cooked meat or cream, like dips, salads and cream desserts, can sit out for 2 hours at most, or 1 hour above 90°F. Keep cold food in the fridge or on ice until serving, and hot food at 140°F or hotter.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
