Description
Zesty lemon pots bring Mediterranean sunshine to your dessert table with creamy, tangy elegance. Silky custard whispers sweet citrus secrets, inviting you to savor each spoonful of pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) heavy cream
- 5/4 cup (250 grams) sugar
Citrus Components:
- 5 tablespoons fresh lemon juice
- Zest from 1 large lemon
Flavor Enhancers:
- None
Instructions
- Gently heat cream and sugar in a medium saucepan over medium-low temperature, stirring until sugar completely melts and mixture becomes smooth.
- Increase heat and bring the mixture to a gentle simmer, continuously whisking for approximately 3 minutes to prevent scorching and ensure even consistency.
- Remove the saucepan from heat and allow the mixture to cool for 10 minutes, allowing the temperature to stabilize and prevent curdling.
- Incorporate fresh lemon juice and finely grated lemon zest into the cooled cream mixture, stirring thoroughly to distribute the bright citrus flavors evenly.
- Carefully transfer the lemony cream mixture into individual ramekins, ensuring an even distribution and smooth surface.
- Cover each ramekin with plastic wrap, pressing gently to prevent skin formation on the dessert.
- Refrigerate the lemon pots for a minimum of 1 hour, allowing them to set and develop a delicate, silky texture that will be refreshing and cool when served.
Notes
- Gentle heating helps sugar dissolve smoothly without burning, creating a silky texture in the dessert.
- Use fresh lemon juice and zest for the brightest, most vibrant citrus flavor that makes this dessert sing.
- Chilling time can be extended up to 24 hours, making it a perfect make-ahead dessert for entertaining or meal prep.
- For a lighter version, replace heavy cream with half-and-half or use low-fat cream to reduce calories while maintaining creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 475
- Sugar: 63 g
- Sodium: 50 mg
- Fat: 45 g
- Saturated Fat: 29 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 155 mg