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
Scale
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
