Lemon Posset Recipe

In a medium saucepan, combine the heavy cream, granulated sugar, lemon zest and sea salt, if using. Turn the heat to medium and continuously stir until the mixture comes to a boil. 

Lower the heat to low to bring the mixture to a simmer. Simmer for at least 5 minutes, until the mixture is slightly thickened. 

Remove the saucepan from the heat and add the freshly squeezed lemon juice and the vanilla extract, if using. Let the mixture cool until a skin forms, about 20 minutes. 

While the mixture is cooling, prepare the lemon rinds. Divide the lemons in half, lengthwise. Carefully remove the pulp and the membrane until only the pith and skin remain. Discard or reserve the pulp for future use. 

Strain the mixture through a fine mesh sieve. 

Divide the mixture into the prepared lemon halves. Refrigerate until completely set, about 2-3 hours. (See notes 2.)

Garnish with fresh raspberries and mint leaves, if desired. Serve and enjoy!