Meyer Lemon Posset #SpringSweetsWeek

Step 1

Pour cream and sugar in a small saucepan and stir to combine. Heat over medium-low until mixture simmers, and then remove from heat. Let it stand off heat until it is just cool, stirring once in a while, about 20-ish minutes.

Step 2

While cream is heating and then cooling, zest both of the lemons using a microplane grater and set that zest aside. Slice a lemon in half and squeeze it. If you have 1/4 cup juice, you're good to go. If you don't, cut and squeeze the other lemon and juice it until you have a total of 1/4 cup.

Step 3

Stir lemon juice and half the zest into the now-cooled cream. You will notice it thickening. Pour into 4 tiny glass goblets, shot glasses, cocktail glasses or whatever you have. Garnish tops with the rest of the lemon zest. It is very rich so I think it makes 4 servings. Place in refrigerator at least 6 hours, or better yet, overnight, until it firms up.

Step 4

Garnish with anything else you like, including coconut flakes, mint leaves, strawberries, etc.