If you’re looking for an irresistibly silky and tangy dessert that feels both indulgent and refreshingly light, this Lemon Posset Recipe is exactly what you need. The luscious cream combined with bright lemon juice and zest creates a dessert that melts in your mouth, offering a perfect balance of rich sweetness and zesty brightness. It’s incredibly simple to make but delivers a sophisticated taste that’s sure to impress anyone from casual family dinners to special occasions.
Ingredients You’ll Need
Sometimes the best desserts come from just a handful of simple, quality ingredients that perfectly complement one another. Each component in this Lemon Posset Recipe plays a vital role: the cream makes it luxuriously smooth, the sugar adds just the right sweetness, and the lemon juice and zest bring that vibrant citrus sparkle.
- 2 cups heavy cream: The base of this dessert, heavy cream contributes to its rich, creamy texture.
- 3/4 cup granulated sugar: Sweetens the posset without overpowering the lemon’s brightness.
- 1/3 cup fresh lemon juice (about 2–3 lemons): Provides the essential tang and freshness.
- 1 tablespoon lemon zest: Adds an aromatic citrus punch, enhancing the lemon flavor.
- Optional fresh berries or mint for serving: These bring a touch of color and a fresh finishing note.
How to Make Lemon Posset Recipe
Step 1: Heat the Cream and Sugar
Begin by combining the heavy cream and granulated sugar in a medium saucepan over medium heat. Stir frequently as you gently bring this mixture to a boil. Watching closely to prevent scorching is key here because this step lays the foundation for that luscious creaminess. Once it reaches a gentle boil, reduce the heat slightly and allow it to bubble steadily for three minutes. Stirring occasionally helps keep everything smooth and prevents the cream from sticking to the pan.
Step 2: Incorporate the Lemon
Once the creamy mixture has boiled, remove it from heat and stir in the fresh lemon juice along with the zest. This is when the magic happens—the acidity of the lemon reacts with the cream, causing it to thicken and develop that signature posset texture. Let it rest for about 10 minutes so it cools slightly and the flavors can meld beautifully.
Step 3: Strain for Silky Smoothness
To ensure your Lemon Posset Recipe has that perfectly silky texture, strain the mixture through a fine-mesh sieve into a bowl or measuring cup. This step removes the zest and any small curds, leaving a luxuriously smooth custard ready for chilling.
Step 4: Chill and Set
Pour the strained mixture evenly into small ramekins or serving glasses. Pop them into the refrigerator and let them chill for at least four hours, allowing the lemon posset to fully set. Patience here rewards you with a dessert that’s beautifully gelled yet creamy and soft.
How to Serve Lemon Posset Recipe
Garnishes
Although the lemon posset shines on its own, a few carefully chosen garnishes can elevate it. Fresh berries like raspberries, blueberries, or sliced strawberries offer a lovely contrast in both color and flavor. A small sprig of fresh mint adds a bright aromatic touch that brightens every spoonful.
Side Dishes
Because lemon posset is a rich, creamy dessert, pairing it with light, fresh accompaniments works best. Consider serving it alongside a crisp green salad or a delicate fruit salad to balance textures and flavors without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve your posset in mini mason jars or vintage teacups to add charm and a bit of surprise. Layering it with crushed shortbread, or a drizzle of honey, creates delightful textures that make your Lemon Posset Recipe an eye-catching centerpiece at any gathering.
Make Ahead and Storage
Storing Leftovers
This dessert keeps beautifully in the fridge for up to two days, making it ideal for preparing ahead of time. Store the possets covered with plastic wrap or airtight lids to maintain their creamy texture and fresh flavor.
Freezing
Freezing is generally not recommended for lemon posset because the creamy texture can separate or become grainy upon thawing. For the best experience, stick to refrigerating if you want to save leftovers.
Reheating
Lemon posset is meant to be served chilled, so reheating is not necessary and can negatively affect its smoothness and set. Simply enjoy it straight from the fridge for the most delightful experience.
FAQs
What is lemon posset?
Lemon posset is a classic British dessert made from just cream, sugar, and lemon juice, known for its silky texture and refreshing citrus flavor.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is best for its bright flavor and aroma, bottled lemon juice can be used in a pinch, though the taste may be less vibrant.
Is lemon posset gluten-free?
Yes! This Lemon Posset Recipe contains no gluten ingredients, making it a safe and delicious dessert option for those with gluten sensitivities.
How long does lemon posset take to set?
It typically takes at least four hours in the refrigerator for the lemon posset to fully set and develop its characteristic smooth, custard-like texture.
Can I make lemon posset vegan?
Traditional lemon posset relies on heavy cream, but for a vegan twist, you’d need to experiment with plant-based cream alternatives; however, it may affect the final texture.
Final Thoughts
This Lemon Posset Recipe has truly won a special spot in my heart as one of those effortless yet elegantly delicious desserts. It’s simple to make, insanely creamy, and perfectly refreshing with every spoonful of citrusy goodness. I hope you’ll have as much fun making and sharing this dessert as I do each time I whip it up. Give it a try—you’ll wonder how something so easy can taste so wonderfully indulgent!
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Lemon Posset Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free,Vegetarian
Description
Lemon Posset is a classic British dessert that features a rich, creamy texture with a bright, tangy lemon flavor. Made from just a few simple ingredients—heavy cream, sugar, fresh lemon juice, and zest—this no-bake custard sets in the fridge to yield a smooth, silky treat perfect for any occasion. It’s easy to prepare and can be served chilled with fresh berries or mint for an elegant finish.
Ingredients
Posset Base
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
Optional Garnish
- Fresh berries
- Mint sprigs
Instructions
- Combine Cream and Sugar: In a medium saucepan over medium heat, pour in the heavy cream and add the granulated sugar. Stir frequently to dissolve the sugar and prevent the cream from sticking to the pan.
- Bring to a Gentle Boil: Heat the mixture until it comes to a gentle boil. Once boiling, reduce the heat slightly and allow it to bubble gently for 3 minutes, stirring occasionally to avoid scorching the cream on the bottom of the pan.
- Add Lemon Juice and Zest: Remove the saucepan from heat and immediately stir in the fresh lemon juice and lemon zest. This will cause the mixture to thicken slightly as the acid interacts with the cream.
- Cool and Thicken: Let the mixture sit at room temperature for 10 minutes to cool and continue thickening. This step ensures the posset will have a smooth texture.
- Strain the Mixture: Pour the mixture through a fine-mesh sieve into a measuring cup or bowl to strain out the lemon zest and any curdled bits, resulting in a silky smooth custard.
- Pour into Ramekins: Divide the strained posset evenly into small ramekins or serving glasses for individual portions.
- Chill Until Set: Refrigerate the posset for at least 4 hours, allowing it to fully set and develop its creamy consistency.
- Serve: Garnish with fresh berries or a sprig of mint if desired, and serve chilled for a refreshing, elegant dessert.
Notes
- This dessert is very rich, so small portions are recommended.
- Lemon posset can be made 1 to 2 days in advance and stored covered in the refrigerator.
- Using fresh lemon juice and zest is key to getting a bright citrus flavor.
- Be careful not to overcook the cream to avoid a burnt taste.
