Lavender Lemon Pots Recipe
An easy make-ahead lemon dessert made with five ingredients. Perfect for summer and spring!
Servings: 4 servings
Cost: $10
Ingredients
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 1/2 tbsp lemon zest
- 3 springs lavender Or 1 tbsp dried culinary lavender or you can leave it out.
- 1/3 cup fresh lemon juice
- 1/4 cup graham crackers crushed, optional
Instructions
- Combine the heavy cream, sugar, lemon juice, zest, and lavender in a saucepan over medium heat.
- Bring to a soft boil and whisk constantly until the mixture is bubbling but watch closely, as it will boil over quickly. Soft boil for about 5 minutes.
- After 5 minutes, SIMMER for another 5 minutes while you stir. This will help the heavy cream thicken when it cools.
- Strain the mixture through a fine-mesh sieve into a heat-proof bowl with a spout to remove any large pieces of lavender.
- Divide the custard mixture evenly among four small pots or glasses. This is a decadent dessert; fill the glasses 1/2 way complete or even a little less, depending on the size of the cup.
- Cover and refrigerate for at least 6 hours or overnight to allow the mixture to set.
- Garnish with extra lemon zest and a sprig of fresh lavender before serving. Serve cold, and enjoy!
Video
Nutrition
Calories: 581kcal | Carbohydrates: 47g | Protein: 4g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 70mg | Potassium: 149mg | Fiber: 0.5g | Sugar: 43g | Vitamin A: 1752IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 0.4mg