1.Halve the lemons and use a spoon to scoop out the pulp, saving the lemon halves to use as bowls. Squeeze the pulp through a strainer to harvest 5 tbsp. of the juice. 2.Heat the cream and sugar in a ...

Lemon Posset uses just heavy cream, sugar, and lemon juice. It requires only a few minutes of stovetop time and then at least four hours to chill. The creamy, refreshing dessert can easily be made ...

In the summertime, the last thing I want to do is turn on my oven in the sweltering heat. That’s where this lemony posset comes in—it’s a no-bake custard that sets without cornstarch, eggs, or baking ...