Jacob's Lemon Posset

A three-ingredient custard that everyone loves — refreshing and perfect for the summer months. Jacob made this last Father's Day for his grandfather, who loves lemon meringue pie, and it was a hit. No eggs, no gelatin, no fuss: just cream, sugar, and lemon doing the work.

Ingredients

• 1 pint heavy cream
• ½ cup sugar
• Zest from 1 lemon (1–2 tsp)
• ⅓ cup lemon juice
• ¼ tsp vanilla extract (optional)
• Berries for topping (optional)

Directions

1. Whisk heavy cream, sugar, and lemon zest together in a saucepan.
2. Place over medium heat and stir continuously so the sugar melts completely.
3. Lower the temperature right when it starts to bubble — do not let it fully boil. Allow the mixture to steam about 3 minutes, but never bring it to a rolling boil.
4. Remove from heat and whisk in the lemon juice and vanilla extract. Let the mixture sit 10–15 minutes to start solidifying.
5. Pour into hollowed-out lemon halves or ramekins. If using lemon halves, place them in a muffin tin to hold them steady. Cool to room temperature, then transfer to the fridge for at least 3–4 hours, preferably overnight.
6. Top with fresh berries, mint leaves, Italian meringue, graham crackers, whipped cream — all or none of the above.

Recipe submitted by Foodies of Lafayette member Jacob Broussard.