Tag: lime

LIME BARS

If you love lemon bars, then you’ll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance between sweet and tart! 

I am a huge fan of lemon bars! So when my husband bought a large bag of limes from Costco, I knew just how to use them. So over the next few days, I put together a delicious lime bar recipe.

I decided to add lime zest to both the shortbread and the custard to really capture the delicious flavor of the limes. I enjoy my lemon and lime bars to be a little tangy and not too sweet. And these bars balance the two perfectly.

The shortbread is a sweet, buttery base for these delicious bars and sturdy enough to hold the extra thick custard layer. And don’t forget to top these delicious bars off with a dusting of powdered sugar.

How to Make Lime Bars:

Lime bars are quite easy to make, with a few simple steps.

  • Preheat the oven to 325°F.
  • Prepare the 9×13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • Combine the melted butter, sugar, vanilla, lime zest, and salt in a medium bowl. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges just begin to brown slightly. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This step helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. This step helps to create a smooth, creamy custard. Next, whisk in the eggs, lime juice, and lime zest. Whisk until thoroughly combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Don’t forget to dust your bars with powdered sugar before serving them.

The Problem with Powdered Sugar (confectioners’ sugar)

If you use powdered sugar very often, you know just how finicky it can be. Within minutes a perfectly dusted dessert can go from stunning to sloppy, and all of the powdered sugar can disappear right before your eyes. This is especially true if your dessert is moist, like these bars.

If your dessert presentation is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s almost completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This is a baker’s dream come true!! Well, it is for me at least…

This type of powdered sugar tastes just like the regular kind you get at the grocery store, but it’s less prone to dissolving. The ingredient list includes several added ingredients like palm oil and cornstarch. Non-melting powdered sugar can be rather pricey, so I only use it for desserts that need to look pretty. I use regular powdered sugar if I’m mixing it into a dessert or making a glaze or frosting. When buying non-melting powdered sugar, make sure it says “non-melting”  on the outside of the container. It can also easily be purchased online.

Lime Bars

If you love lemon bars, then you'll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance of sweet and tart! 
4.88 from 8 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Course bars, Dessert
Servings 24 bars

Ingredients
 

Shortbread Crust

  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lime zest
  • ½ teaspoon salt
  • 2 cups all-purpose flour

Lime Filling

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs
  • 2 teaspoons lime zest
  • 1 cup fresh lime juice
  • optional: confectioners' sugar for dusting finished bars

Instructions
 

  • Preheat the oven to 325°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • In a medium bowl, combine the melted butter, sugar, vanilla, lime zest, and salt. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges begin to lightly brown. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. Whisk in the eggs, lime juice, and lime zest. Whisk until completely combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Optional - Dust with confectioners' sugar before serving (See notes)
  • Store leftovers in the refrigerator for up to 1 week.

Notes

Non-melting confectioners' sugar: If the presentation of your dessert is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s pretty much completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This type of powdered sugar tastes just like the kind you get at the grocery store, but it’s less prone to dissolving. When buying non-melting powdered sugar, make sure it says "non-melting"  on the outside of the container. It can also easily be purchased online.
Freezing Bars: Cut the chilled bars (do not use confectioners' sugar), place them in a freezer bag or airtight container and freeze for up to 6 months. When you are ready to eat them, thaw them in the refrigerator, then dust with confectioner's sugar.
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GUACAMOLE

This homemade guacamole recipe is simple and delicious. With just six simple ingredients, you’ll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!

Good guacamole doesn’t need to be complex. All you really need are a few good quality, fresh ingredients; avocados, onion, tomatoes, cilantro, lime juice, garlic, and salt. Easy and delicious! It’s also a food you can feel good about eating! Avocados are very healthy, not to mention all the other fresh vegetables added to this guacamole.

Tips and Tricks for making the perfect avocado:

Always start with chopping the vegetables first, including the cilantro. You want to cut up the avocados last, so they have less time exposed to the air, which turns them brown (more on that later). I like my guacamole chunky, so I like to chop my vegetables instead of dicing them. This is a personal preference, and there is no hard rule on how you should cut up your vegetables…dice or chop…that part is up to you.

Always cut open your avocadoes last! You want them exposed to oxygen as little as possible to prevent the unpleasant browning for as long as possible. Skin the avocados and remove the pit. Immediately place them in a medium mixing bowl, add the lime juice, and proceed with chopping the avocados or mashing them to the desired consistency. The citric acid in the lime juice is a strong antioxidant that will dramatically slow the browning process.

Once the avocado is mashed or chopped, mix in the chopped vegetables, cilantro, and garlic salt. Guacamole is best served fresh. So pull out your favorite chips and dig in!!!

HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!)

If you have ever eaten an avocado, you know the dreaded browning that is inevitable. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh to brown when exposed to air—or, more specifically, when exposed to oxygen. You can’t prevent this process from happening, but there are tricks to slowing the process down.

The citric acid in lime juice is a strong antioxidant that will dramatically slow the browning process. Adding a sufficient amount of lime juice over your avocado or guacamole will keep the avocado from browning for at least a day.

The best method I have found for keeping leftover guacamole fresh and green is to use water. Now I’ll be honest; I wasn’t excited about the idea of putting water on top of my guacamole. But once I gave this method a try, I was IMPRESSED! Not only was my guacamole green and fresh-looking the next day, but it also tasted great! And amazingly, it was still fresh on day three…Impressive, right!! To store leftover guacamole using this method, first put the guacamole into an airtight container. Next, use a spoon to flatten the surface of the guacamole and remove any air pockets. Very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!

Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.

 

Guacamole

This homemade guacamole recipe is simple and delicious. With just 6 simple ingredients, you'll have creamy, zesty, scrumptious guacamole in no time! This is guaranteed to be a hit!
5 from 2 votes
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Prep Time 15 minutes
Course Appetizer
Servings 6 servings

Ingredients
 

  • 4 ripe avocados, peeled and pitted
  • 3 tablespoons fresh lime juice
  • ½ cup chopped red onion
  • ½ cup chopped tomato, seeds removed
  • ¼ cup coarsely chopped cilantro leaves
  • 1 teaspoon garlic salt, add more to taste
  • 1 -2 jalapenos diced, (optional)

Instructions
 

  • Cut up the red onions, tomatoes, cilantro, and jalapenos (if using) as directed. Set aside.
  • Peel the avocadoes and remove the pits. In a medium bowl, add the peeled avocado and 3 tablespoons lime juice, and chop or coarsely mash the avocado.
  • Add the chopped vegetables and garlic salt (more or less to taste). Mix everything together.
  • Serve immediately with chips.

Notes

To Store Leftovers:
The best method to store leftover guacamole and prevent undesired browning is to use water. First, put the guacamole into an airtight container. Use a spoon to flatten the surface of the guacamole and remove any air pockets. Next, very gently pour on about a half-inch of water, covering the guacamole surface completely. Refrigerate, covered tightly, for up to two additional days. When you are ready to eat it, pour off the water and give the guacamole a gentle stir, and it will be good as new!
Another method for storing leftover guacamole, if you don’t want to use water, is to use plastic wrap. Place the plastic wrap directly on top of the guacamole, not over the bowl or container. Press the plastic wrap down around the guacamole to prevent as little air as possible from coming in contact with the guacamole. Your guacamole should be good for another day. If some browning does happen, you can scrape away the discolored outside layer of the guacamole, and you will discover fresh, bright green guacamole underneath.
 
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COCONUT LIME MACAROONS

If you love coconut, you’ll love these macaroons! You get the taste of toasted, sweet coconut and a burst of refreshing lime for a stunning yet delicate bite-sized dessert.

I absolutely love coconut! I love it in any form – coconut milk, shredded coconut, toasted coconut, coconut cream, and I even love to chew on raw coconut right from the husk! Fortunately, living in the tropics, there is an abundance of fresh coconuts to eat.

A lot can be said about the pleasures of coconut. Yet coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.

The confusion starts because of the differences between the use of coconut oil in cooking and the use of coconut milk or coconut flesh. The American Heart Association and the National Heart Foundation recommend avoiding coconut oil for cooking, but both of their websites include recipes containing coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I will continue to enjoy it to the fullest (of course, in moderation)!

This recipe lets the coconut shine but adds subtle notes of lime and is finished off with a light coating of white chocolate. It all works together to create a sophisticated yet delicate dessert.

To make this recipe:

  • Start by preheating the oven to 350°F. Next, line two baking sheets with parchment paper or silicone pan liners; this keeps the macaroons from sticking to your pans.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly coated with the flour. Next, stir in the lime zest. When zesting the limes, ensure that you are only zesting the outer green rind. The white layer is less flavorful and can be bitter.
  • Stir in the sweetened condensed milk and vanilla and stir until completely incorporated. The batter will be very sticky.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the prepared baking sheet, about an inch apart. Gently press any loose coconut into the cookies, so they do not burn. If any tips are sticking up, they tend to burn quickly.
Pre-baked
  • Bake for 12 to 15 minutes or until golden brown and fragrant. You want the tops golden brown and toasted, but not burnt. Coconut does burn quickly, so you do need to watch it closely. Cool completely on the baking sheets.

White Chocolate Topping

  • Melt the white chocolate according to the instructions on the package. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.
  • When the bottoms are set, drizzle any remaining chocolate over the top of the macaroons. The easiest way to do this is to put the melted white chocolate in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the chocolate, using a back and forth motion.

Coconut Lime Macaroons

If you love coconut, you'll love these macaroons! You get the taste of toasted, sweet coconut and a burst of refreshing lime for a stunning yet delicate bite-sized dessert.
No ratings yet
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Prep Time 15 minutes
Cook Time 15 minutes
Course cookies
Servings 24 cookies

Ingredients
 

  • 5 cups shredded coconut, (14-ounce bag)
  • ⅔ cup flour
  • 1 large lime, zested
  • 1 can sweetened condensed milk, (14-ounce can)
  • 2 teaspoons vanilla
  • 11 ounces white bakers chocolate

Instructions
 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour. Stir in the lime zest.
  • Stir in the sweetened condensed milk and vanilla and stir until completely incorporated.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut into the cookies so they do not burn.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on the baking sheets.

White Chocolate Topping

  • Melt the white chocolate according to the instruction on the package. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.
  • When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
  • Store in an airtight container for 4 to 5 days.
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PAPAYA JAM

Homemade papaya jam. Tropical flavors in a jar. The flavors in this tropical jam are bold, smooth, and oh so good!! Great on an English muffin or biscuit for a delicious breakfast.

Papayas are not always the easiest fruit to find if you don’t live in the tropics, but if you can find them, they are worth buying! They are a great addition to fruit salads or an amazing part of a healthy breakfast. We often enjoy cutting them in half, removing the seeds, squeezing a little lime juice over them, and digging in; no bowl is needed! We also like to add yogurt or cottage cheese and top with diced fresh fruit or granola. We currently have ten papaya trees growing in our yard! So it’s safe to say we have an abundance of papaya at our house! So making jam is an easy and delicious way to use up all the extra papayas that make their way into our kitchen.

I’ve made many different types of jams and jellies over the years and used various methods for cooking them. I’ve used pressure cookers and water bath canning. I’ve done recipes with powdered pectin and liquid pectin, and now I can say I’ve used pectin from lime rinds. I was nervous about how well this jam would set up, but I was amazed at how well it turned out! And this recipe does not require a pressure cooker or canning in a water bath! Even better, right?!?!

To make this jam, you only need three ingredients!

  • papaya
  • sugar
  • limes

That’s it! So simple.

How to Make the Jam

Start by preparing your jars and lids. I prefer to boil the jars and lids for a few minutes to ensure they are clean and disinfected.

Using a kitchen scale, measure out 2.2 pounds of papaya pulp. Add it to a large pot, add the sugar, squeeze the juice from 3 limes, and throw the lime rinds into the pot. (The lime rinds have natural pectin, which will thicken the jam as you cook it. It will continue to thicken as the jam cools).

Heat over medium-low for 20 minutes, then begin mashing the papaya pulp until you get the desired consistency. Next, turn up the heat to reach a rolling boil, and cook the jam for about 5 minutes. At this point, your jam should reach the “set” temperature, which is 220°F. (More on this below).

When the jam is done, ladle the jam into your prepared jars to 1/4 inch from the top. Wipe the rims with a damp cloth or paper towel. Place the lids on the jars and screw the jar rings on tightly. Allow the jars to rest for 12-24 hours, undisturbed. After 24 hours, test that all the jars have sealed by pressing down on the center of the jar lid. If there is no “give,” the jars have sealed. If you have any unsealed jars, put them in the refrigerator and consume them within a week.

Store the jam in a cool, dry place for up to one year. Then, once opened, keep it in the refrigerator for up to one month.

HOW TO BE CONFIDENT YOUR JAM WILL SET:

No one likes to go through the work of making jam, only to discover when you check your jars the next day that you have runny jam! I like to finish my jam with the confidence it will set. To ensure your jam has reached the “set” stage before filling the jars, I like to use the “cold plate” method. I prefer the cold plate method over the temperature-only method simply because the temperature method alone doesn’t consider how much liquid is in your jam. Your jam may have reached the proper temperature (220°F), but it will not set properly if there is too much liquid in the jam. 

To do the cold plate method, place a small plate in the freezer when you begin cooking your jam.  When your jam has reached a rolling boil and boiled for 5 minutes, take a teaspoon amount of jam out and put it on the cold plate. Let it rest for 10 to 15 seconds, then tilt the plate. If the jam runs down the plate, it needs to be cooked a little longer. Return the plate to the freezer and cook the jam for ten additional minutes. Then do the cold plate test again.  The jam may move a little but should not run down the plate.

It’s best to use organic limes for this recipe. You are adding the limes, rind, and all to the jam and cooking them. You don’t want anything on your lime skin that isn’t good for you.

Papaya Jam

Homemade papaya jam. Tropical flavors in a jar. The flavors in this tropical jam are bold, smooth, and oh so good!! Great on an English muffin or biscuit for a delicious breakfast.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 half-pint jars

Ingredients
 

  • 2.2 pounds papaya pulp
  • 2 1/2 cups granulated sugar
  • 3 limes

Instructions
 

  • Prepare the jam jars by washing and sterilizing both the jars and lids. Sterilizing can be done by submerging the jars and lids in a gentle boiling water bath for 5 minutes. (Don't have the water boiling vigorously because it could cause the jars to bang against each other and chip).
  • To prepare the papaya, cut in half, then scrape out and discard the seeds with a spoon. Remove the pulp from the skin with a spoon and discard the skin. Weigh the fruit and put it in a large deep cooking pot.
  • Add the sugar to the pot. Wash the 3 limes well, cut them in half, and hand juice the limes directly into the pot. Add the squeezed limes (rinds) to the pot.
  • Cook on medium-low heat for about 20 minutes, stirring frequently.
  • Mash the fruit pulp in the pot until you get the desired texture. Alternately, you can remove the fruit pulp and blend in a blender until smooth (do not put limes in the blender).
  • Increase the heat, stirring constantly, and bring to a rolling boil (it should continue to boil as you stir). At this point, you should see foam forming at the top. Cook the jam for approximately 5 minutes.
    If you are using the temperature method to check if your jam has reached the "set" stage, use a candy thermometer; the temperature should reach 220°F (this is the jam setting temp). Cook longer if needed.
    **See notes for the cold plate method to see if the jam is set (I prefer this method because I find it more accurate).
  • Once the jam is at its "set" point, turn off the heat and remove the limes.
  • Ladle finished jam into prepared jars. Wipe the rims of the jar with a clean, damp cloth and screw the lids on tightly. Let the jars rest undisturbed for 12 to 24 hours. After the jars have rested, check that the jars have sealed by pressing down on the center of the lid. If there is no give, the jar is sealed. Store in a cool, dry place for up to one year. Once opened, keep in the refrigerator for up to one month.

Notes

Cold plate method: I prefer the cold plate method for determining if your jam is done. The temperature-only method doesn’t consider how much liquid is in your jam. It may have reached the correct temperature (220°F), but it will not set properly if there is too much liquid. 
To do the cold plate method, place a small plate in the freezer when you begin cooking your jam. When your jam has reached a rolling boil and boiled for 5 minutes, take a teaspoon amount of jam out and put it on the cold plate. Let it rest for 10 to 15 seconds, then tilt the plate. If the jam runs down the plate, it needs to be cooked a little longer. Return the plate to the freezer and cook the jam for 10 additional minutes. Then do the cold plate test again. 
Use organic limes for this recipe. You are adding the limes, rind, and all to the jam and cooking them. You don’t want anything on your lime skin that isn’t good for you.
 
  
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LEMON/LIME POSSET

If you are looking for a smooth, creamy, and decadent dessert, look no further. Not to mention it’s effortless to put together with just four ingredients!

Posset is one of those desserts that will wow your friends and family with just one bite. The texture of this dessert is so incredibly smooth, creamy, and decadent that everyone will assume you spent all afternoon creating this bit of perfection. But it will be our secret that it took maybe 15 minutes and four simple ingredients to make.

What is Posset?

It’s a dessert that originated in England as a creamy beverage curdled with wine, ale, or liquor and flavored with spices. But today’s posset is something altogether different: a chilled dessert with a luxurious texture that comes together almost by magic from nothing more than sugar, cream, and citrus juice. The three ingredients work perfectly together to get that silky, smooth texture. The citrus reacts with the cream (there is a whole chemical reaction that you can read about here) and causes the cream to thicken, while the sugar gives a silkiness to the texture.

Posset is one of those recipes where you can not make substitutions, except for changing the citrus. This is because you must have the fat in the heavy cream react with the acid in the citrus. So you can not use milk or lower-fat cream; it must be heavy cream; otherwise, you’ll be drinking your posset! The portions are meant to be small, usually just half a cup, so you don’t need to worry too much about the calories. Just dive right into the silky decadence and enjoy!

I will be experimenting with other citrus flavors, so stay tuned for more posset recipes!

Garnishes:

This dessert pairs well with a garnish of berries; blueberries, raspberries, blackberries, or even sliced strawberries.

To add another layer of elegance to the dessert, I like to combine a teaspoon each of lime zest, lemon zest, and granulated sugar. Stir to combine, then sprinkle on top of the dessert. Trust me; you won’t regret this part one bit!

A dollop of cool whip or homemade whip cream, and you’re set to go!

Check out my other posset recipes:

Lemon/Lime Posset

If you are looking for a smooth, creamy, and decadent dessert, look no further. Not to mention it's effortless to put together with just 4 ingredients!
4.80 from 5 votes
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Cook Time 15 minutes
Chill 4 hours
Course Dessert
Servings 6 half cup servings

Ingredients
 

  • 2 ¼ cups heavy cream
  • ¾ cups sugar
  • 5 tablespoons fresh lemon juice
  • 4 tablespoons fresh lime juice

Garnish

  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 1 teaspoon sugar
  • cool whip or homemade whipped cream, optional

Instructions
 

  • Using a small saucepan, heat the heavy cream and sugar over medium-high heat. Bring to a boil, and boil for 3 minutes, stirring constantly. If the boiling cream is bubbling too much, turn the heat down to medium, but maintain a boil. To prevent it from boiling over, lift the saucepan off the burner for a few seconds, return it to the burner and continue stirring.
  • Remove from heat and whisk in the lemon and lime juice. Pour the mixture into the serving dishes. Cover and chill in the refrigerator for at least 4 hours or until set.

Garnish

  • When ready to serve, zest one lemon and one lime (1 teaspoon of each). Mix with the sugar. Sprinkle over the posset and garnish with whipped cream (optional).

Notes

The serving size for this dessert is just 1/2 cup. It is a rich dessert yet delicate. You certainly could make the serving sizes bigger, but you would get fewer servings.
For 1/2 cup servings, ramekins or custard cups work perfectly for this recipe.
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