When it’s hot outside and you want something refreshing Lemon Cream Pots are the answer!
Lemon Cream pots are a combination of cream, raw honey, lemon zest and lemon juice that tastes a lot like the filling of a Lemon Icebox Pie. It has a custard-like consistency without using any eggs!
I prefer to use raw cream, but you can also use an organic heavy whipping cream. If you’re looking for a farm that sells unprocessed milk or cream in your area, here’s a good site to check out.
You can top it with berries, whipped cream or serve it all by itself. It’s a healthy way to satisfy a sweet craving without deviating too much from whatever sort of healing diet you’re currently on!
PrintLemon Cream Pots
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
Ingredients
- 2 cups raw cream or organic heavy cream (this recipe does not work with dairy-free milk alternatives)
- 3 tablespoons raw honey
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup whipped cream (optional)
Instructions
- Place the cream and honey in a saucepan over medium heat and stir until the honey is dissolved. Bring the mixture to a boil and cook for 3 minutes. Remove from the heat and stir in the lemon rind and juice. Cool for 5 minutes then pour into four small serving bowls. Place in the refrigerator and chill for 4 hours until set.
- Serve with a dollop of whipped cream.
Nutrition
- Serving Size: Serves 4
Photo Credit: Becky Winkler
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