Lemon Posset Recipe
If you are looking for a dessert that is both incredibly simple and impossibly delicious, this Lemon Posset Recipe will quickly become your new favorite. With just a few basic ingredients, this classic British treat delivers a luxuriously creamy texture paired with vibrant citrus flavor that feels elegant yet effortless. The beauty of a lemon posset lies in its silky smoothness, gently tangy lemon brightness, and that perfect melt-in-your-mouth quality that keeps you coming back for more. I promise, once you try this little bowl of goodness, it’ll shine as a standout dessert for any occasion.
Ingredients You’ll Need
This Lemon Posset Recipe is refreshingly straightforward—each ingredient plays a crucial role in creating that rich, creamy, and zesty balance. From the luscious heavy cream providing the silky base to the freshly squeezed lemon juice adding a lively pop, every element is essential and easy to find in your kitchen.
- 2 cups heavy cream: The heart of the posset, delivering creamy richness and smooth texture.
- 3/4 cup granulated sugar: Sweetens and balances the tartness, plus helps the posset set properly.
- 1/3 cup freshly squeezed lemon juice (about 2 lemons): Provides that fresh, tangy citrus zing central to the dish’s personality.
- 1 teaspoon finely grated lemon zest: Intensifies lemon aroma and adds subtle texture for extra brightness.
- Fresh berries or whipped cream (optional): Perfect for garnishing and enhancing the dessert’s presentation and flavor contrast.
How to Make Lemon Posset Recipe
Step 1: Heat the Cream and Sugar
Begin by combining the heavy cream and sugar in a medium saucepan over medium heat. Stir gently until the sugar fully dissolves, ensuring a smooth mixture without any grittiness. Then, bring the mixture to a gentle boil, keeping a close eye so it doesn’t overflow. Let it boil for exactly 3 minutes, as this is the key step that thickens the cream without curdling it.
Step 2: Add Lemon Juice and Zest
Once your mixture has boiled, remove the pan from the heat and stir in the freshly squeezed lemon juice and lemon zest. The acidity reacts with the cream, causing it to thicken beautifully. This simple but dramatic transformation is what creates that classic posset texture—silky, yet firm enough to hold its shape.
Step 3: Let it Set
Allow the mixture to rest for about 5 minutes so it can begin to thicken naturally. Afterward, carefully pour the posset into small ramekins or pretty serving glasses. Place them in the fridge and let them chill for at least 3 hours, or until fully set. Patience here pays off with a perfectly luscious finish.
How to Serve Lemon Posset Recipe
Garnishes
To elevate this elegant dessert, I recommend topping your possets with fresh berries like raspberries or blueberries for a burst of color and a natural sweetness contrast. Alternatively, a fluffy dollop of whipped cream adds a creamy complement without overpowering the lemon’s vibrant notes.
Side Dishes
Lemon posset pairs wonderfully with a crisp biscotti or a delicate shortbread cookie, adding a bit of crunch that contrasts beautifully with the smooth pudding. For a more substantial ending, serve alongside a light green salad to refresh the palate between bites.
Creative Ways to Present
Presentation makes all the difference! Try serving your Lemon Posset Recipe in vintage glassware or dainty porcelain ramekins to impress guests. For an extra touch of sophistication, add candied lemon peel or a sprig of fresh mint as garnish. These small details create a dessert experience that feels special and inviting.
Make Ahead and Storage
Storing Leftovers
You can easily prepare lemon posset up to two days in advance. Keep it covered tightly in the refrigerator to maintain its creamy texture and fresh flavor. This makes it a fantastic choice for entertaining or for those busy days when you want dessert ready to go.
Freezing
While lemon posset is best enjoyed fresh, you can freeze it for short periods if needed. Transfer portions into airtight containers and freeze for up to one month. Thaw gently in the fridge overnight before serving, although note the texture may be slightly altered after freezing.
Reheating
This dessert is meant to be served chilled, so reheating is not recommended. Instead, simply enjoy it straight from the fridge to experience its signature cool and creamy consistency.
FAQs
What makes lemon posset different from a lemon custard?
Lemon posset is simpler to make because it contains no eggs, relying on the acidity of lemon juice to thicken the cream, resulting in a silky, smooth pudding without the need for baking or cooking eggs.
Can I use bottled lemon juice instead of fresh lemons?
Freshly squeezed lemon juice is strongly recommended for the best flavor and texture, as bottled lemon juice can lack the fresh acidity and vibrancy essential to this recipe.
Is lemon posset gluten-free and vegetarian?
Yes, this Lemon Posset Recipe is naturally gluten-free and vegetarian, making it a great option for guests with these dietary preferences.
How long does lemon posset keep in the fridge?
Properly stored in an airtight container, lemon posset will stay fresh in the refrigerator for up to two days, though it’s best enjoyed within 24 hours for optimal texture and flavor.
Can I add other flavors or fruits to lemon posset?
Absolutely! While the traditional version is lemon-focused, you can experiment by adding berries, a touch of vanilla, or even infusing the cream with herbs like lavender to customize the dessert.
Final Thoughts
Making this Lemon Posset Recipe is a delightful journey into a simple yet elegant dessert that never fails to impress. Its creamy texture combined with the fresh zing of lemon creates a joyous treat that’s easy to whip up and share with loved ones. Whether you’re serving it for a casual family dinner or a special celebration, this dessert is guaranteed to bring smiles all around. So grab those lemons and heavy cream, and let’s make some magic happen in your kitchen!
Print
Lemon Posset Recipe
- Total Time: 15 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Gluten Free, Vegetarian
Description
Lemon posset is a classic British dessert featuring a rich, creamy citrus pudding made from just three simple ingredients: heavy cream, sugar, and fresh lemon juice. This easy-to-make no-egg custard sets in the fridge to create a silky, tangy treat that’s perfect for any occasion.
Ingredients
Posset Base
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon finely grated lemon zest
For Serving (Optional)
- Fresh berries
- Whipped cream
Instructions
- Combine cream and sugar: In a medium saucepan, pour in the heavy cream and add the granulated sugar. Place the pan over medium heat and stir continuously until the sugar completely dissolves into the cream.
- Bring to a gentle boil: Allow the cream and sugar mixture to come up to a gentle boil, then maintain the boil for 3 minutes, stirring occasionally. Watch carefully to prevent the mixture from boiling over.
- Add lemon juice and zest: Remove the saucepan from heat and stir in the freshly squeezed lemon juice along with the finely grated lemon zest. This will start thickening the mixture immediately.
- Let it thicken: Let the posset mixture sit at room temperature for 5 minutes. During this time, it will thicken slightly and develop its signature silky texture.
- Pour and chill: Divide the mixture evenly into small ramekins or serving glasses. Cover them and refrigerate for at least 3 hours, or until the posset is fully set and chilled.
- Serve: Once set, serve the lemon posset chilled. Optionally, garnish with fresh berries or a dollop of whipped cream for added flavor and presentation.
Notes
- Lemon posset can be made up to 2 days ahead and stored covered in the refrigerator to allow flavors to deepen.
- For an elegant presentation, serve the posset in vintage glasses or small crystal bowls.
- Garnish with candied lemon peel or zest for an extra pop of citrus aroma and decorative touch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
