This lemon posset seems too good to be true. Not only does
it feature a rich, thick, luxurious texture, and intense, clean citrus taste,
but it’s also egg-free, starch-free, and gelatin-free. As if that wasn’t
enough, it only takes three ingredients, and could not be easier to make.
Notwithstanding its calorie count, this may be the perfect special occasion
dessert.

Like I said in the video, I used lemon since my posset was
being paired with gingersnap crumbs, but the first time I ever had this it was
done with lime and graham cracker crumbs, and was equally stellar. Next time I
think I’ll try it with both, since once you experience this magical mixture,
there’s always going to be a next time.  

This reminds me a lot of lemon curd, especially with how
perfectly it pairs with fresh seasonal fruit, but the lemon flavor is even more
intense, despite actually using less juice. It’s also significantly faster and
easier to make. So yes, this does seem too good to be true, and yet somehow it
is, which is why I really do hope you give this lemon posset a try soon. Enjoy!

[embedded content]

Makes 4 Portions of Lemon Gingersnap Posset:

2 cups heavy cream

2/3 cup white sugar

1 generous tablespoon grated lemon zest

1/4 cup freshly squeezed lemon juice

1/2 cup crushed gingersnaps, or other crunchy cookie

4 or 5 teaspoons melted butter, or enough to moisten crumbs

whipped cream and seasonal fruit to garnish

–>

This recipe has already been read 311 times!