If there’s one dessert that never fails to bring a little sunshine to the table, it’s Lemon Posset. This classic British treat is the very definition of creamy citrus perfection—lusciously smooth, tangy, and sweet, with a melt-in-your-mouth texture that feels both decadent and refreshingly light. Whether you’re hosting a dinner party or just want to treat yourself, Lemon Posset is a showstopper that’s as easy to make as it is impressive to serve.
Ingredients You’ll Need
-
Posset Base
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
How to Make Lemon Posset
Step 1: Heat the Cream and Sugar
Start by pouring the heavy cream and granulated sugar into a medium saucepan. Place it over medium heat and stir frequently—this ensures the sugar dissolves evenly and the cream doesn’t scorch. As soon as you see those first gentle bubbles and the mixture just begins to boil, you’re on the right track.
Step 2: Simmer to Perfection
Once boiling, lower the heat slightly and let the mixture simmer gently for about 3 minutes. Keep stirring occasionally; this brief simmer helps the cream and sugar develop that signature lush texture. Don’t wander off—this step is quick, but it’s where the magic happens!
Step 3: Add Lemon Juice and Zest
Remove the saucepan from the heat and immediately stir in the fresh lemon juice and zest. As you mix, you’ll notice the cream thickening almost instantly—that’s the citrus working its wonders. Make sure everything is well incorporated for the brightest, smoothest Lemon Posset.
Step 4: Pour and Chill
Let the mixture cool for about 5 to 10 minutes, then carefully pour it into your favorite ramekins, glasses, or little jars. Pop them into the refrigerator and let them chill for at least 4 hours. This is when the posset sets into that dreamy, pudding-like consistency we all love.
How to Serve Lemon Posset
Garnishes
A little garnish goes a long way to make your Lemon Posset extra special. Try a handful of fresh berries for color and tartness, a dollop of pillowy whipped cream, or a delicate shortbread cookie perched on the side. Even a sprinkle of extra lemon zest can make each dish pop!
Side Dishes
Because Lemon Posset is so rich and creamy, it pairs beautifully with crisp, buttery shortbread, thin biscotti, or almond tuile cookies. If you want to keep it light, offer a plate of mixed fresh fruit—think raspberries, blueberries, or sliced strawberries alongside each serving.
Creative Ways to Present
Don’t be afraid to get playful with your presentation! Pour the Lemon Posset into vintage teacups, elegant stemmed glasses, or even tiny mason jars. For a dinner party, serve with edible flowers or candied lemon slices for a bit of drama. Mini portions in shot glasses make fun party bites.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover each dish with plastic wrap or a tight-fitting lid and refrigerate. Lemon Posset keeps well for up to 2 days, so you can make it ahead for stress-free entertaining or late-night cravings.
Freezing
While Lemon Posset is best enjoyed fresh, you can freeze it in an airtight container for up to one month. Thaw gently in the refrigerator overnight for the best texture—just know that some separation may occur, so give it a gentle stir before serving.
Reheating
Lemon Posset is meant to be served chilled, so there’s no need to reheat. If it’s been sitting in the fridge a bit too long and the surface looks dry, simply top with a bit of whipped cream or fresh fruit to revive its creamy charm.
FAQs
Can I use bottled lemon juice instead of fresh?
For the brightest, most authentic flavor, always reach for fresh lemon juice. Bottled juice can taste flat or bitter, and it won’t give your Lemon Posset that signature zing.
Why isn’t my posset setting?
If your Lemon Posset didn’t set, double-check your measurements and make sure you simmered the cream and sugar long enough. The acid in the lemon juice needs just the right ratio to thicken the cream, so accuracy is key!
Can I substitute the cream with a lighter dairy option?
Heavy cream is essential for the lush, silky texture of traditional Lemon Posset. Using milk or half-and-half will result in a runny dessert, so stick with cream for the best results.
How far in advance can I make Lemon Posset?
You can prepare Lemon Posset up to 2 days ahead of time. Just keep it covered in the fridge, and it’ll be ready to serve whenever you need a fuss-free dessert.
Is Lemon Posset gluten-free?
Absolutely! Lemon Posset contains no gluten, making it a fantastic dessert option for gluten-free guests—just be mindful of any cookies you serve alongside.
Final Thoughts
If you’re searching for a dessert that’s as effortless as it is elegant, Lemon Posset is about to become your new favorite. Its creamy texture, bright citrus flavor, and ease of preparation make it the ultimate sweet finish for any meal. Give it a try and watch it become a staple in your recipe collection!
Print
Lemon Posset Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes (plus at least 4 hours chilling)
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
Lemon Posset is a classic British dessert featuring a silky smooth, creamy pudding made with just heavy cream, sugar, and fresh lemon juice. This easy no-egg custard offers a rich, tangy flavor with a luscious texture, perfect for a refreshing citrus treat that can be prepared in under 15 minutes and chilled until set. It’s an elegant, gluten-free, and vegetarian-friendly dessert ideal for any occasion.
Ingredients
Posset Base
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
Instructions
- Combine Cream and Sugar: In a medium saucepan over medium heat, combine the heavy cream and sugar. Stir frequently until the sugar is completely dissolved and the mixture just begins to boil.
- Simmer the Mixture: Once boiling, reduce the heat slightly and allow the cream mixture to simmer gently for 3 minutes, stirring occasionally to prevent burning.
- Add Lemon Juice and Zest: Remove the saucepan from the heat and stir in the fresh lemon juice and lemon zest, mixing thoroughly until fully incorporated.
- Cool and Refrigerate: Allow the mixture to cool for 5 to 10 minutes before pouring it into individual ramekins, glasses, or jars. Refrigerate for at least 4 hours until the posset has set to a creamy, pudding-like texture.
- Serve: Serve the lemon posset chilled, optionally garnished with fresh berries, a dollop of whipped cream, or a shortbread cookie for added texture and flavor.
Notes
- Lemon posset can be prepared up to 2 days in advance and stored covered in the refrigerator to let flavors meld.
- Using Meyer lemons provides a slightly sweeter and less tart flavor, enhancing the dessert’s complexity.
- Ensure the cream mixture simmers gently to avoid scorching and achieve the perfect silky texture.
- For a decorative touch, add fresh berries or a sprinkle of additional lemon zest just before serving.
Nutrition
- Serving Size: 1 ramekin (approximately 150g)
- Calories: 360
- Sugar: 28g
- Sodium: 20mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 115mg
