Famous Lemon Posset
Instructions:
- Begin by halving the lemons and scooping out the pulp. Set the pulp aside for later use.
- Squeeze out the juice from the halved lemons, ensuring you extract as much juice as possible.
- Take the remaining lemon and remove its peel, ensuring to discard any pith. This peel will impart a delightful zestiness to your posset.
- In a saucepan, combine 180 ml of water, 120 ml of lemon juice, 150 grams of sugar, 30 grams of cornstarch, 100 grams of condensed milk, the reserved lemon pulp, and the zest from the lemon peel.
- Whisk in 3 egg yolks until well combined.
- Place the saucepan over medium heat, stirring continuously until the mixture thickens. This should take approximately 8–10 minutes.
- Once thickened, remove the saucepan from the heat and strain the mixture through a fine-mesh sieve to remove any lumps or impurities.
- Pour the strained mixture into individual serving glasses or ramekins, then allow them to cool to room temperature before transferring them to the refrigerator.
- Let the possets chill in the refrigerator for at least 4 hours, or until set.
- Once chilled and set, serve the lemon possets garnished with a twist of lemon zest or a dollop of whipped cream for an extra touch of indulgence.
Cook Notes and Variations:
- For an extra tangy flavor, you can adjust the amount of lemon juice to suit your taste preferences.
- Experiment with different citrus fruits, such as limes or oranges, to create unique flavor variations.
- To make this dessert even creamier, you can substitute the condensed milk with heavy cream or coconut cream.
- For a more luxurious texture, try adding a splash of limoncello or lemon liqueur to the mixture.
- Garnish your possets with fresh berries or a drizzle of honey for added sweetness and visual appeal.
Keto and Low-Carb Versions:
Keto Version:
- Replace sugar with a keto-friendly sweetener, such as erythritol or stevia.
- Opt for full-fat coconut milk or heavy cream instead of condensed milk.
- Ensure the lemon juice is freshly squeezed and free from added sugars.
Low-Carb Version:
- Reduce the amount of sugar or opt for a sugar substitute with fewer carbs.
- Use almond flour or coconut flour as a thickening agent instead of cornstarch.
- Incorporate a combination of lemon zest and vanilla extract for enhanced flavor without the need for additional sweeteners.
In conclusion, the famous Lemon Posset is a dessert that perfectly balances creamy indulgence with the refreshing zestiness of lemons. With its simple yet sophisticated flavor profile, it’s sure to impress even the most discerning palate. Whether you’re following a keto lifestyle, watching your carb intake, or simply craving a decadent treat, this recipe offers something for everyone. So why wait? Gather your ingredients, follow our foolproof instructions, and prepare to savor every spoonful of this citrusy delight. Bon appétit!
Frequently Asked Questions (FAQs):
Q: Can I make lemon posset ahead of time? A: Absolutely! Lemon posset can be prepared in advance and stored in the refrigerator for up to 2–3 days before serving.
Q: Can I freeze a lemon posset? While it’s possible to freeze lemon posset, the texture may change slightly upon thawing. It’s best enjoyed fresh for optimal flavor and creaminess.
Q: Can I use bottled lemon juice instead of fresh lemons? A: While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just be sure to choose a high-quality brand without any additives.
Q: How can I achieve a smoother texture in my lemon posset? A: To ensure a silky smooth texture, strain the mixture through a fine-mesh sieve before chilling. This will remove any lumps or impurities, resulting in a velvety finish.
Q: Is Lemon Posset suitable for lactose-intolerant individuals? A: Yes! Simply substitute the condensed milk with a lactose-free or dairy-free alternative, such as coconut milk or almond milk, for a delicious dairy-free version of this dessert.
