Description
A creamy, no-bake dessert that captures the zesty brightness of lemon, perfect for any occasion.
Ingredients
Scale
- 3 large lemons
- 1 cup heavy cream
- â…“ cup sugar
- ¼ teaspoon kosher salt
- ½ tablespoon lemon zest
- 2½ tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Start by grating ½ tablespoon of zest from one lemon.
- Slice the remaining lemons in half lengthwise and scoop out the insides for juicing.
- Juice the lemon halves through a fine-mesh sieve to measure out 2½ tablespoons of lemon juice.
- In a small saucepan over medium-low heat, combine heavy cream, sugar, salt, and lemon zest.
- Bring to a gentle simmer while whisking for about 5 minutes.
- Whisk in the lemon juice and vanilla extract, then strain the mixture through a fine-mesh sieve.
- Divide the mixture into the lemon halves.
- Cover with plastic wrap and refrigerate for at least 240 minutes.
- Before serving, let them sit at room temperature for 5 to 10 minutes.
Notes
Can be made ahead up to 2 days. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 lemon half
- Calories: 210
- Sugar: 15g
- Sodium: 15mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg