Lemon Creams

Lemon Creams, or if you want to use the posh name Lemon Possets, are a delightfully simple yet elegantly sophisticated English dessert that is a breeze to prepare and an absolute dream to indulge in. These creamy, zesty treats can be made with any variety of citrus fruit, allowing for a burst of fresh flavor with every spoonful. Personally, I love to serve mine alongside a delectable cardamom shortbread, adding a perfect crunch that beautifully complements the silky smoothness of the possets.

Serves: 6 - 8

Ingredients:

2 2/3 heavy cream

2/3 cup sugar

6 1/2 tablespoons lemon juice (about 2 juicy lemons) 

Directions:

Bring cream and sugar to the boil in a saucepan, stirring until sugar dissolves. Reduce to a simmer and cook for 3 minutes.

Take off the heat and stir in lemon juice. Pour into ramekins and chill until set (about 4 hours).

Alternative Serving Ideas:

Use demitasse (espresso) coffee cups or small tea cups for serving rather than ramekins.

Hollow out halved lemons and place the lemon cream in the lemons for serving.