If you’re searching for a dessert that’s as simple as it is stunning, look no further than Lemon Posset. This classic British sweet is the very definition of creamy citrus bliss, with a silky-smooth texture and a bright, zesty flavor that will make you swoon. Best of all, it comes together with just a handful of ingredients and minimal effort, making it the perfect treat whether you’re hosting a dinner party or just indulging yourself after a long day. Lemon Posset is truly a showstopper in the world of easy, elegant desserts!
Ingredients You’ll Need
-
Ingredients
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- Fresh berries or mint leaves for garnish (optional)
How to Make Lemon Posset
Step 1: Combine Cream and Sugar
Begin by pouring the heavy cream and granulated sugar into a medium saucepan. This is where the magic starts! Stir everything together and set over medium heat. The goal here is to dissolve the sugar fully, so keep stirring gently—you want a smooth, sweet base for your Lemon Posset.
Step 2: Bring to a Boil
Once the cream and sugar are nicely combined, bring the mixture to a gentle boil. Keep an eye on it and continue stirring occasionally. Let it bubble away for exactly three minutes; this step is essential for achieving that rich, velvety texture that sets Lemon Posset apart from other creamy desserts.
Step 3: Add Lemon Juice and Zest
Remove the saucepan from the heat and immediately stir in the fresh lemon juice and zest. You’ll instantly notice the cream thickening slightly—this is the citrus working its magic, helping the posset to set as it chills. Stir until everything is perfectly blended and fragrant.
Step 4: Cool and Pour
Let the mixture cool for about five minutes; this allows any bubbles to settle and ensures a smooth finish. Next, carefully pour the creamy lemon mixture into six small ramekins or glasses. You’ll love how the pale yellow color hints at the tangy flavor to come!
Step 5: Chill Until Set
Transfer the filled ramekins to the refrigerator and let them work their magic for at least four hours. This is the hardest part—waiting! The Lemon Posset will firm up into a delicate, spoonable custard with an irresistible creamy consistency.
How to Serve Lemon Posset
Lemon Posset Garnishes
Lemon Posset looks absolutely gorgeous with just a simple garnish. Try a few fresh berries, a sprig of mint, or even a fine curl of lemon zest for a pop of color and freshness. These little touches elevate each serving and make it feel extra special.
Side Dishes
For the ultimate treat, serve Lemon Posset with crisp, buttery shortbread cookies or delicate biscotti. The cookies add a lovely contrast in texture and are perfect for scooping up every last bit of creamy goodness from your ramekin.
Creative Ways to Present
If you want to wow your guests, try pouring Lemon Posset into vintage teacups, tiny mason jars, or elegant stemmed glasses. Layer with a spoonful of berry compote at the bottom for a surprise burst of flavor, or top with candied citrus peel for a playful twist.
Make Ahead and Storage
Storing Leftovers
Lemon Posset keeps beautifully in the fridge for up to three days. Simply cover each ramekin with plastic wrap or a tight-fitting lid to keep it fresh and prevent it from absorbing any stray fridge odors. It’s an ideal make-ahead dessert for busy hosts or spontaneous cravings.
Freezing
While Lemon Posset is best enjoyed freshly chilled, you can freeze it if needed. Place the covered ramekins in the freezer for up to one month. Thaw overnight in the refrigerator before serving. Be aware that the texture may be slightly less silky after freezing, but the flavor remains delightful.
Reheating
There’s no need to reheat Lemon Posset—it is meant to be served cold and creamy straight from the fridge. If you’ve frozen it, just let it thaw completely in the fridge and give it a gentle stir if needed before garnishing and serving.
FAQs
Can I use bottled lemon juice for Lemon Posset?
Freshly squeezed lemon juice is highly recommended for the brightest, freshest flavor and the perfect set. Bottled juice can work in a pinch, but the taste just isn’t quite as vibrant or true to the classic Lemon Posset experience.
Why didn’t my posset set properly?
This usually happens if the cream wasn’t boiled long enough or if the ratio of lemon juice to cream was off. Make sure to boil the cream and sugar for the full three minutes and measure your ingredients carefully for a perfectly set Lemon Posset every time.
Can I make Lemon Posset dairy-free?
Traditional Lemon Posset relies on heavy cream for both flavor and texture, so dairy-free alternatives don’t always set the same way. If you’re feeling adventurous, you could try using coconut cream, but expect a different taste and consistency.
How far in advance can I prepare Lemon Posset?
Lemon Posset is the perfect make-ahead dessert! Prepare it up to two days in advance and keep it chilled until you’re ready to serve. The flavor only improves as it sits, making it even more luscious by the time dessert rolls around.
What can I do if my Lemon Posset is too tart?
If your posset ends up a bit too tangy, you can balance it out next time by adding an extra tablespoon of sugar to the cream and sugar mixture. Pairing with sweet berries or delicate cookies also helps mellow out the tartness for a perfectly rounded dessert.
Final Thoughts
Lemon Posset is the kind of dessert that instantly wins hearts with its simplicity, elegance, and unforgettable flavor. Whether you’re a seasoned home cook or a total beginner, you’ll be amazed at how easy it is to whip up this little pot of sunshine. Give it a try—you might just discover your new go-to treat for every occasion!
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Lemon Posset Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes (plus 4+ hours chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: British
- Diet: Vegetarian
Description
Lemon Posset is a classic British dessert that is incredibly simple yet luxuriously creamy and tangy. Made with just heavy cream, sugar, and fresh lemon juice, it’s a smooth, velvety pudding that sets beautifully in the refrigerator. Perfect for elegant dinner parties or a refreshing treat on a warm day, this dessert is naturally gluten-free and vegetarian, with a bright citrus flavor balanced by rich creaminess.
Ingredients
Ingredients
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest
- Fresh berries or mint leaves for garnish (optional)
Instructions
- Combine cream and sugar: In a medium saucepan, combine the heavy cream and granulated sugar. Place over medium heat and stir constantly until the sugar dissolves completely.
- Boil gently: Bring the mixture to a gentle boil and maintain the boil for 3 minutes, stirring occasionally to prevent scorching. This thickens the cream slightly and ensures sugar dissolves fully.
- Add lemon juice and zest: Remove the saucepan from heat and stir in the fresh lemon juice and lemon zest. Mix well until the mixture is fully blended and smooth.
- Cool slightly: Allow the mixture to cool for about 5 minutes at room temperature. This helps to avoid condensation when transferring to containers and slightly thickens the posset.
- Chill to set: Pour the lemon posset into 6 small ramekins or glass serving dishes. Refrigerate for at least 4 hours, or preferably overnight, until fully set and chilled.
- Garnish and serve: Just before serving, garnish the posset with fresh berries or mint leaves if using, adding a fresh touch and pop of color to the creamy dessert.
Notes
- Lemon posset is best made a day ahead to allow it to fully chill and set.
- For an elegant touch, serve with shortbread cookies alongside the dessert.
- If using very tart lemons, you can adjust sweetness by adding an extra tablespoon of sugar while heating the cream mixture.
Nutrition
- Serving Size: 1 ramekin (approx. 150g)
- Calories: 310
- Sugar: 22 g
- Sodium: 30 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 95 mg
