This is a sugar-free recipe for lemon posset — a thickened cream dessert with a smooth and velvety texture, thicker than a pudding. With only 4 ingredients and no baking involved, it's an easy yet elegant dessert that can be made ahead of time.
- Prep Lemon: Finely grate lemon until 1 tablespoon of grated lemon zest is collected, avoiding white parts of peel. Cut and squeeze lemon until 3 tablespoons of juice are collected.
- Boil Mixture: Add heavy whipping cream, sweetener, and 1 tablespoon lemon zest (do not add juice yet) to medium saucepan (Note 3). Stirring frequently, bring to rapid foamy boil over medium-high heat. Boil for 5 minutes, stirring frequently and decreasing heat as needed to maintain steady boil, then immediately turn off heat and pour mixture into heatproof measuring glass. Mixture should be reduced to just shy of 1 cup; if more than 1 cup, pour mixture back into saucepan and boil for another 1-2 minutes before measuring again.
- Strain Mixture: With mixture in measuring glass, stir in 3 tablespoons lemon juice. Let stand at room temperature until skin forms on top, about 30 minutes. Using
nut milk bagor fine mesh strainer set over bowl, pour mixture into strainer to filter out solids including lemon zest, applying pressure to squeeze out all liquid. Discard solids. Remaining liquid should be thick and smooth, about 2/3 cup.
|Makes 3 Servings|
|Amount Per Serving (1 posset):|
|Total Fat 29g||44%|
|Saturated Fat 18g||91%|
|Net Carb 5.5g|
|Total Carb 6g (Note 6)||2%|
|Dietary Fiber 0.5g||2%|
This is SUCH an easy and delicious dessert! I had a small metal strainer that worked fine in place of the nut milk bag. My posset is now chilling in the fridge and I’m going to have a VERY hard time preventing myself from eating all three in one day.
Thanks for the easy to follow directions and the effort that you put into making it Keto friendly!
This was really good even hubby who is not normally a lemon dessert liker (won’t touch a lemon cheesecake) enjoyed this one. I think it had to do with it being a warm muggy day made it a perfect dessert.
Looks yummy, I am not understanding the mesh part…do I dump the entire ‘curd’ in the mesh bag and squeeze or…? Thanks.
After the mixture has been sitting at room temperature, you’ll see a skin formed on top. The purpose of the mesh step is to strain out the skin, lemon zest, and any other solids so that you are left with a smooth liquid. Using a fine mesh bag or cheesecloth (ideally something you can squeeze with) set over a bowl or measuring glass, pour the mixture into the mesh bag so that the solids are collected. Squeeze the bag tightly so that you get as much liquid as possible. Then discard the solids.
Does that make more sense now? Please let me know if I can clarify anything further.
Ok I will try this today, thanks.
Hello! Loved the recipe! Are the blueberries factored in the net carbs given for this recipe?
Yes, the blueberries are included in the nutrition calculation.