Pin this This creamy lemon posset is a three-ingredient wonder that delivers luxurious smoothness with just a hint of tang. British in origin and perfect for any time you need an elegant but speedy dessert to impress dinner guests or satisfy a sweet craving.
I come back to this every spring when lemons are brightest and my family always asks for seconds. I made this for my mother-in-law the first time she visited and it disappeared faster than I could even serve coffee. Now it is my go-to when I want to surprise friends with something special but stress free.
Ingredients
- Heavy cream: Look for one with at least 36 percent fat content The higher fat ensures the posset sets into a perfectly silky texture
- Granulated sugar: Choose fine white sugar for best dissolution so your posset is not grainy
- Fresh lemon juice and zest: Use unwaxed lemons for bright citrus flavor It is worth squeezing your own so you get the pure tart scent and taste
Instructions
- Heat the Cream and Sugar:
- Pour heavy cream and sugar into a heavy-bottomed saucepan. Set over medium-low heat and stir frequently to help the sugar fully dissolve. Bring the mixture gently just to a simmer tiny bubbles will form at the edge. Avoid boiling as it may scorch or break the cream. This usually takes about five to six minutes.
- Incorporate Lemon Juice and Zest:
- Once your cream mixture is simmering and the sugar is dissolved, remove the pan from the heat. Immediately whisk in the freshly squeezed lemon juice and zest. You will notice the cream thickening as the acid reacts. Keep stirring for about a minute to thoroughly combine.
- Strain and Pour into Glasses:
- Set a fine mesh strainer over a jug and pour the hot mixture through to catch any zest or cooked bits. This makes the final posset extra smooth. Carefully pour the strained cream into individual ramekins or glasses. Let them rest at room temperature to begin cooling.
- Chill Until Set:
- Transfer your filled ramekins to the fridge uncovered for at least four hours or overnight. The possets will become firm and spoonable thanks to the lemon’s magic. To serve top with a little extra zest or a berry if you like.
Pin this Lemons have always sparked such happy memories for me My grandmother grew them in her garden and used to sneak their zest into all our family desserts Posset was her favorite spring treat and every time I taste that creamy lemon burst it takes me right back to her sunny kitchen
Storage Tips
Lemon posset is best stored chilled Place plastic wrap directly over the surface of each ramekin to prevent skin from forming Store in the refrigerator for up to three days
Ingredient Substitutions
If Meyer lemons are in season use them for a lovely floral note You can swap out the sugar for superfine or caster sugar if you prefer a smoother finish Avoid using bottled lemon juice since the freshness is crucial for setting
Serving Suggestions
Serve lemon posset after a heavy meal as a palate cleanser Top with a spoonful of fresh raspberries or blueberries or scatter over some crisp shortbread crumbles For extra flair add a small sprig of mint
Cultural and Historical Context
Lemon posset dates back to medieval England but was originally a hot drink thickened with wine Over time it evolved into this chilled dessert perfect for contemporary celebrations The simplicity of cream sugar and acid is a testament to classic English ingenuity
Seasonal Adaptations
In spring swap the lemon for fragrant citrus like blood orange or pink grapefruit in equal measure Add a dash of elderflower cordial for a floral hint Come fall top your posset with rosemary honey and candied citrus peel for a cozy spin
Success Stories
After sharing this recipe at a neighborhood potluck several people asked for it on the spot One friend now makes lemon posset for all her family’s birthday celebrations It is honestly the kind of recipe that makes people feel accomplished and special
Freezer Meal Conversion
You can freeze lemon posset Set them in airtight containers and freeze for up to one month Thaw overnight in the fridge and stir gently before serving for best texture
Pin this If you have ever wanted high reward with minimal effort lemon posset proves that sometimes the simplest recipes are the most magical. My best moments making this have always come with friends gathered round the kitchen table and plenty of laughter as we scrape every last spoonful from the ramekins.
Frequently Asked Recipe Questions
- → What ingredients are essential for Lemon Posset?
The essentials are heavy cream, caster sugar, and freshly squeezed lemon juice for flavor and texture.
- → How do you achieve the creamy texture?
Simmer cream and sugar, then add lemon juice to gently curdle and thicken the mixture.
- → Can I serve Lemon Posset with fruit?
Yes, it pairs beautifully with berries or thinly sliced citrus on top for added freshness.
- → Is chilling necessary before serving?
Chilling is crucial, allowing the mixture to set and resulting in a smooth, custardy consistency.
- → Are alternatives to caster sugar recommended?
Fine granulated sugar works well, but avoid coarse sugars to ensure a smooth, delicate dessert.