Photo: Maya Visnyei
This lemon posset is a creamy, tangy pudding and a welcome contrast to heavier desserts. Try our homemade candied lemon peel for an extra-special twist.
2 cups 35% cream
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 1/2 tsp grated lemon zest
1 lemon, (ideally organic)
2/3 cups granulated sugar
Combine whipping cream and sugar in large (about 8 cups) pot over medium-high heat, stirring until sugar is dissolved. Bring to a boil, and continue boiling for 5 min. Stir occasionally to keep from bubbling over. Remove from heat.
Stir in lemon juice and zest, and let stand for 10 min. Pour mixture through a strainer to remove lemon zest and then divide between 6 small bowls, cups or ramekins.
Refrigerate posset portions for 3 hrs or until set. Serve topped with candied lemon peel, chopped candied ginger or berries.
Use a vegetable peeler to remove peel of lemon with as little white pith as possible. Cut into thin strips. Bring a medium pot of water (about 8 cups) to a boil over high heat. Add peels and boil for 10 min or until peel is tender. Drain.
Combine 1⁄2 cup sugar with 1⁄2 cup water in small pot over medium heat. Stir until sugar dissolves. Add peel and simmer for 10 min or until peel is translucent.
Drain and place lemon zest on a rack to cool and dry. Roll lemon zest in remaining 2 tbsp sugar and store in a sealed container for up to 2 weeks.
Calories 327, Protein 2g, Carbohydrates 20g, Fat 28g, Sodium 29mg.
Originally published in the December 2013 issue. Photo by Maya Visnyei.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners