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Fresh peaches so juicy, they drip down your arms.
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Several foods seem to practically shout,summer has arrived!and this lemon posset recipe is no exception.
Here’s how to make this classic citrus dessert at home.
What Is Lemon PossetAnd What Makes it the Dessert of Summer?
Over time, it evolved into a more luxurious, thickened dessert, Hagy tellsBHG.
In its modern form, it’s a testament to how simple ingredients can transform into something truly special.
Lemon Posset is light, refreshing, and has that perfect balance of creamy texture and bright citrus flavor.
What better way to cool off during a heat wave than with a refreshingly tart cup of frozenlemon dessert?
If youre not fond of any of the elements, theres plenty of opportunity for wiggle room.
Here’s how to make Chef Hagy’s 3-ingredient lemon posset recipe.
Save lemon juice (about 1/2 cup) for the posset mixture.
Make Filling
In a medium saucepan, combine the heavy cream and granulated sugar.
Add Lemon
Remove the saucepan from the heat.
You’ll need about 12 cup of lemon juice, but adjust according to taste.
Cool
Allow the mixture to cool for a few minutes, stirring occasionally.
As it cools, it will begin to thicken slightly.
Fill Lemons
Carefully pour the lemon posset mixture into the hollowed-out lemon shells.
Fill the shells just below the rim to prevent spillage.
Chill in there refrigerator for at least 4 hours, or until the posset is fully set.
This gives a second life to the rind youd likely justcompostor use torefresh your sink drain.
Plus, it also looks impressive while offering a portable, disposable vessel.
with locations in Franklin and Nashville, Tennessee.
2,000 calories a day is used for general nutrition advice.
