The weather calls for cold creamy custard style desserts and when lemons are only 49c a kilo @Wholefarms then you know I’m going to take advantage of that price! Persian Lemon Posset 2 cups thickened cream 2/3 cup caster sugar Lemon zest 4 lemons cut in half lengthways 1/3 cup lemon juice Persian Sugar sticks Method Hollow out each lemon half and strain the juice to make 1/3 cup. In a small pot, combine thickened cream, sugar and lemon zest. Mix on medium heat constantly unit it starts to simmer. Keep stirring for 5min after it starts to simmer. Take off heat and slowly drizzle in the lemon while stirring. Pour into each hollow lemon and place in the fridge immediately. Chill for a few hours until custard texture. Sprinkle with Persian sugar. Enjoy #lemondesserts #easydessert #lemons
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