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–+ servings
Four egg-free lemon cream pots set in warm ivory ceramic bowls
Ebonie Garnica

Lemon Cream Pots for Later Full GAPS (Egg-Free)

Make egg-free lemon cream pots for later Full GAPS with tolerated cream, raw honey, lemon zest, and juice, then chill until set.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw cream or organic heavy cream see sourcing note
  • 3 tablespoons raw honey
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup unsweetened whipped cream made from the same tolerated cream, optional

Equipment

  • Saucepan
  • Spoon
  • Small serving bowls

Method
 

  1. Put the measured cream and raw honey listed above in a saucepan over medium heat.
  2. Stir until the honey is completely dissolved. The cream should look uniform, with no dense honey remaining on the spoon or bottom of the pan.
  3. Bring the mixture to a full boil. Once bubbles break across the surface rather than only around the edge, cook for exactly 3 minutes.
    Cream and honey at a full boil in an Artichaut saucepan beside a supported timer
  4. Remove the saucepan from the heat.
  5. Stir in the lemon zest and fresh lemon juice until evenly distributed.
  6. Let the mixture cool in the saucepan for 5 minutes.
    Off-heat lemon cream with dispersed zest beside four empty bowls
  7. Divide the mixture evenly among small serving bowls, one for each serving.
  8. Refrigerate for 4 hours, until the cream has set to a custard-like consistency.
  9. Serve each pot plain or add a portion of the optional unsweetened whipped cream.

Notes

Cream sourcing: Use cream from grass-fed cows. If it is not raw, choose lower-temperature pasteurized cream that is not UHT and contains no gums or other additives.
Use fresh, uncultured cream only after the end of the second year on GAPS, after the earlier dairy steps, and once tolerated. This recipe serves four. Prep: 10 minutes; cook: 10 minutes; chill: 4 hours. Keep the cream pots covered in the refrigerator after they have set.

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