- 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%|