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
Scale
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.
