Ingredients
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2 cups heavy cream
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3 whole lemons
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2/3 cup granulated sugar
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1/4 cup freshly squeezed lemon juice
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1 tbsp McEvoy Ranch Organic Lemon Olive Oil
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Zest of 1 lemon
Instructions
Slice lemons in half widthwise and carefully scoop out the pulp with a spoon or paring knife, keeping the rinds intact.
Juice the flesh and strain—it can be used as part of the recipe’s lemon juice. Set the emptied halves upright on a tray or dish so they’re steady before pouring in the posset mixture.
In a medium saucepan over medium heat, combine heavy cream, McEvoy Ranch Organic Lemon Olive Oil, lemon zest, and sugar. Stir until the sugar dissolves, then bring to a gentle simmer. Remove from heat. Stir in the lemon juice and let cool for 10 minutes.
Divide the mixture between ramekins or prepared lemon halves and refrigerate for at least 4 hours, or until softly set.
Garnish with mint or berries for a soft finish.
