Light And Tangy Lemon Posset – a delicious recipe with lemons, egg whites, caster sugar, lemon curd, cape gooseberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut half a lemon into slices. Cut each slice into quarter segments, brush them all over with a little of the egg white and coast in 25g of the caster sugar. Reserve.
2
Finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. Add to the double cream, then whisk the mixture until it forms soft peaks.
3
Whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
4
Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
5
Spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. Serve with cape gooseberries, if desired.
1001
kcal
Calories
89
g
Fat
40
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 lemons, 3 egg whites, 100 g caster sugar, 900 ml double cream, and more.
Yes, Light And Tangy Lemon Posset falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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