Lemon Posset
This Lemon Posset is a quick and easy to make dessert with a creamy and silky texture and a punch of fresh lemon flavor.
Servings 8
Ingredients
- 2 cups heavy cream
- ⅔ cup monk fruit/allulose
- ⅓ cup fresh lemon juice
- Zest of 1 lemon
- 4 lemons
Instructions
- Slice your lemons in half length-wise and using a small paring knife, carefully remove the flesh and pulp, adding it to a bowl. Then run them through a lemon squeezer to extract the juice out. You will end up with more juice than you need, so you can use the rest to make a glass of lemonade, use in a salad dressing, etc.
- Put your lemon halves onto a serving plate. If any are not sitting perfectly level, gently slice a tiny amount of the zest from the bottom to allow it to sit level. Then set them aside.
- Add the heavy cream and sweetener to a saucepan over medium-low heat.
- Stir until the sweetener has dissolved and simmer for 5 minutes, stirring often.
- Remove from the heat and let it sit for 15 minutes. Then pour in the lemon juice and zest, then stir to combine.
- Pour the mixture into the lemon halves and if you have some leftover, you can pour it into small ramekins, only filling them about halfway up. If you fill them all the way up, they will likely not set in the center.
- Allow to chill and set in the fridge for at least 6 hours, overnight is best. Once they have set, they’re ready to serve with fresh berries or a slice of lemon on top.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Lemon Posset
Amount per Serving
Calories
206
% Daily Value*
Fat
22
g
34
%
Saturated Fat
14
g
88
%
Carbohydrates
2
g
1
%
Sugar
2
g
2
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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