Lemon Love

STYLED BY KATE ASHLEY
PHOTOGRAPHY BY KELLY MOORE CLARK

This beautiful lemon posset, served in hollowed-out lemon cups, offers a creamy, citrusy treat that’s as elegant as it is refreshing.

WHAT YOU NEED:
9-10 lemons
2 cups heavy cream
2/3 cup sugar
5 tbsp lemon juice
Berries for topping

HOW TO MAKE:
In a small saucepan, heat heavy whipping cream and sugar, stirring to dissolve. Boil for 5 minutes, then remove from heat and stir in lemon juice. Let cool for 15 minutes. Strain into a measuring cup, then pour into 10–12 hollowed lemon halves, filling each about 3/4 full. Chill for 2 hours until set, then top with berries and whipped cream.