The renowned lemon posset has become a timeless classic. To whip up this delectable treat, you’ll need 4 large lemons—3 for juice and dessert, and 1 for zest—along with water, fresh lemon juice, sugar, cornstarch, condensed milk, egg yolks, and lemon zest.
Here’s how to make it:
1. Prepare the Lemons: Halve all the lemons. Scoop out the insides of three, ensuring to remove all the pulp. Squeeze these lemons to extract the juice. With the remaining lemon, grate or zest the outer layer, avoiding the bitter pith.
2. Juice and Zest: You should have about 120ml of lemon juice. Set aside the zest from the fourth lemon for later use.
3. Mix the Ingredients: In a medium saucepan, combine water, lemon juice, and sugar. Stir over low heat until the sugar dissolves.
4. Thicken the Mixture: Dissolve cornstarch in a bit of water to create a slurry. Add it to the saucepan and increase the heat to medium. Stir continuously until the mixture thickens.
5. Add Egg Yolks and Condensed Milk: In a separate bowl, lightly beat the egg yolks. Temper them by gradually adding some of the hot lemon mixture while stirring constantly. Pour the tempered yolks back into the saucepan. Add condensed milk and lemon zest, stirring well.
6. Cook Until Thickened: Keep cooking the mixture on medium heat, stirring constantly until it thickens to a mousse-like consistency.
7. Chill the Mousse: Remove the mousse from heat once thickened and let it cool slightly. Then, transfer it into serving dishes or a bowl. Refrigerate for at least 2 hours until set and chilled.
8. Serve: Garnish with extra lemon zest or a thin lemon slice before serving. Indulge in this light and tangy lemon mousse, a refreshing dessert or palate cleanser that offers a delightful twist on traditional mousses.
