This is such a simple dessert, yet looks and tastes glamorous enough for the fanciest dinner party. It sets like a baked custard, or gelatine dessert, but the setting action occurs because the acid in the lemon acts on the protein (casein) in the cream.

Serves 4

500mL/16 fl oz heavy cream
½ cup Splenda or equivalent*
¼ cup lemon juice

Combine the cream with the sweetener in a saucepan, and bring to the boil. Reduce the heat and boil for 3 minutes, stirring frequently, watching to prevent the cream from boiling over.
Remove from the heat and add the lemon juice, stirring well. Let cool for about 10 minutes, then pour into 4 small bowls. You could also use wine or champagne glasses, small coffee cups or whatever you fancy. Cool in the fridge for about 5 hours or so until set. Garnish with lemon zest, if liked.

*Remember if 2 sweeteners are used, you will only need half the total amount of sweetener. I used 6 Splenda tablets (equivalent to 30mL/2 American tablespoons) and 30mL xylitol.

LEMON -
EASY -

This looks absolutely DIVINE! Thanks for sharing!

It was certainly easy. I hope you enjoy it.

Roz

Ooohhhh!!!! I can hardly wait!! A little late to try it for dessert tonite but tomorrow ...

Thanks for sharing, Glenda

I made it - easy, quick, lemony and thick! Wonderfully yummy for lemon lovers (like me!) - dh's reaction (not a lemon lover) was "it's OK, but let's not have it too often"

Oh well, I'm the cook!!! Thanks again for posting this recipe - next time it's all mine!

I'm glad you enjoyed it, Glenda! Your DH sounds like mine - who disdained to even taste it. He said he loves cream, and he loves lemon, but not together.
I just love its simplicity, as well as the taste!

Roz

OOh...my grandmother used to make this for us when I was a child, I had almost forgotten about it. I'll have to make this soon. Thanks for the reminder.

Rosebud,
Thanks so much for posting this, looks awesome. I'm just wondering if you used real lemons, or the bottled kind?
Thanks so much, in advance,
Datahamstr

Real. I guess the bottled kind would work, but I really couldn't say for sure. You could try cutting down the amounts to make a small serve and see what happens.

Roz

Thank you so much; I'll do the real kind too! Why mess with success? LOL!
Datahamstr

Just a fyi, I used the bottled kind and it worked perfectly! I had 1 lemon in the house, so I DID use real zest.

Glenda

I finally made this and it was awesome. The only problem was that it stayed a very thick liquid. It was just shy of a custard. I did make it about 6 hours before we ate it.

What do you suppose went wrong? Maybe next time I'll add a bit of gelatin just to make certain.

Subscribing

Nancy, I'm sorry your posset didn't poss (or whatever possets should do ). I'm wondering if you used enough lemon? Why do I think that? Well, after I read this yesterday afternoon, I made myself a single serve as an experiment - it being a few years since I had made it last.

And it didn't set either. At all. Now, I used thickened cream (it being all I ever buy these days) that is thickened with gelatine, so I'm thinking gelatine may not help. But I'm pretty sure I used just a little too much cream and probably a little too little lemon. But it might have somehow been the gelatine itself.

So. I have just made another batch, this time with plenty of lemon, and will just have to wait and see. Watch this space...

Roz

Oh, interesting! I used the amount of lemon you called for. Hmmm....

I think gelatin would work, there's probably just not enough in your cream to work that way, but I'd be afraid of using too much and having it be too rubbery.

I suppose I could always work in a couple of egg yolks after it is taken off the heat, sort of temper them in, but then the recipe isn't quite so simple!