Lemon Posset Recipe

There’s something truly magical about the silky-smooth texture of Lemon Posset – a classic British dessert that’s rich, creamy, and bursting with bright citrus flavor. With just three simple ingredients, it transforms into an elegant treat that feels fancy enough for dinner parties but is easy enough for a Tuesday night indulgence.

this Recipe

I first discovered lemon posset on a trip to the English countryside, served in a tiny glass jar with a buttery shortbread cookie on the side. Since then, it’s become my go-to dessert for impressing guests or treating myself without spending hours in the kitchen.

What I love most is how effortless it is – no gelatin, no eggs, no baking – just a quick simmer and a few hours in the fridge. Let’s dive into why this timeless dessert should be your new favorite.

Why You’ll Love This Lemon Posset

Once you try this creamy, zesty dessert, you’ll understand why it’s a beloved staple in British kitchens. Here’s why it deserves a permanent spot in your recipe collection.

First of all, it’s ridiculously easy. With just three ingredients and no special equipment needed, even beginner cooks can pull it off flawlessly. If you can boil cream and squeeze a lemon, you can make lemon posset.

It’s also fast – the active cooking time is under 10 minutes. After a short simmer, you simply chill the mixture and let the magic happen in the fridge.

Budget-conscious? This recipe is as affordable as it is elegant. It uses ingredients you probably already have on hand: heavy cream, sugar, and lemons. That’s it!

And let’s not forget how impressive it looks. Serve it in little glasses or ramekins with fresh berries or a shortbread cookie on the side, and your guests will think you spent hours crafting it.

Even better, it’s a make-ahead dessert. Whip it up the night before your gathering, and it’s ready to serve – no last-minute stress.

Ingredients Notes

Part of the charm of lemon posset lies in its simplicity. But don’t let the short ingredient list fool you – each element plays a key role in achieving that luscious, velvety texture.

Heavy cream is the star of the show. You’ll want a full-fat version (at least 36%) for the best texture and richness. Lower fat alternatives won’t set properly, so don’t try to skimp here.

Granulated sugar sweetens the deal and helps thicken the cream when simmered. It also balances the acidity of the lemons. Use standard white sugar – no need for superfine or brown sugars in this case.

Fresh lemon juice provides the necessary acidity to help the cream set and gives the posset its signature bright, tangy flavor. Always use fresh lemons – bottled juice won’t deliver the same zing or consistency.

A bit of lemon zest (optional, but recommended) amplifies the citrus flavor and adds subtle texture. Just be careful not to get any of the bitter white pith.

No fancy gadgets here – just a saucepan, a fine-mesh strainer, and some ramekins or small dessert glasses for serving. That’s all you need to bring this dessert to life.

How To Make This Lemon Posset

Creating this luscious lemon posset is shockingly simple, yet the results are restaurant-worthy. Here’s how to bring it together in a few easy steps.

Start by pouring the heavy cream and sugar into a medium saucepan. Heat over medium heat, stirring frequently, until the sugar has dissolved completely. You’ll want to bring it to a gentle boil, then let it simmer for about 3 minutes – this step slightly reduces the cream and concentrates the flavors.

Remove the saucepan from the heat and let it cool for about 5 minutes. This brief pause helps prevent curdling when the lemon juice is added.

Stir in the lemon juice (and zest, if using), whisking gently until fully combined. You’ll notice the mixture begin to thicken slightly – that’s the citrus doing its job!

Strain the posset through a fine-mesh sieve into a pitcher or measuring cup with a spout. This removes any zest or coagulated bits for a perfectly smooth texture.

Pour the posset into ramekins or small glasses, leaving a bit of room at the top. Let them cool at room temperature for about 30 minutes, then transfer to the refrigerator.

Chill for at least 3 hours, or until completely set. The texture should be creamy and custard-like, with a slight jiggle in the center when tapped.

Storage Options

Lemon posset is an excellent make-ahead dessert, and it stores beautifully in the fridge for up to 3 days. Just cover the tops of your ramekins with plastic wrap or reusable lids to prevent a skin from forming or absorbing fridge odors.

If you’re prepping for a dinner party, you can make the posset the night before and keep it chilled until serving time. Garnish just before serving for the best presentation.

While it doesn’t freeze well (the texture can separate), you likely won’t have leftovers anyway – this dessert tends to disappear fast!

To reheat? You don’t. Lemon posset is always served chilled, making it a no-fuss finale to any meal.

Variations and Substitutions

This dessert is incredibly versatile, and there are plenty of ways to mix things up if you’re feeling creative or need to accommodate dietary needs.

For a floral twist, try adding a touch of lavender syrup or infuse the cream with earl grey tea before simmering. Both options pair beautifully with the lemon’s brightness.

If you love berries, consider adding a thin layer of raspberry coulis or fresh fruit on top just before serving. The tartness of the berries complements the rich cream perfectly.

Want something more exotic? Use a combination of lime and orange juice instead of lemon. The result is a more mellow citrus flavor that still packs plenty of zing.

Looking to cut back on sugar? You can experiment with slightly less – though keep in mind, the balance of sweetness and acidity is key to the posset’s success.

And while it’s traditionally dairy-based, adventurous cooks have experimented with coconut cream as a non-dairy alternative. The set may be softer, but it’s a fun twist with tropical vibes.

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