Name: Lemon Posset Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 2 cups heavy cream; 3/4 cup granulated sugar; 1/3 cup freshly squeezed lemon juice (about 2 lemons); 1 tablespoon lemon zest

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If there’s one dessert that never fails to wow with almost zero fuss, it’s Lemon Posset. With just a handful of basic yet luxurious ingredients, this classic British treat becomes a silky, rich, citrus-kissed pudding that tastes like pure sunshine in a ramekin. Ideal for do-ahead entertaining or when you crave something both elegant and effortless, Lemon Posset not only looks gorgeous but bursts with the fresh flavor of real lemons. It’s proof that sometimes, the simplest desserts leave the biggest impression.

Ingredients You’ll Need

Heavy Cream Mixture:
- 2 cups heavy cream
- 3/4 cup granulated sugar
Lemon Mixture:
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon lemon zest

How to Make Lemon Posset

Step 1: Heat the Cream and Sugar

Pour the heavy cream and sugar into a medium saucepan. Set the pan over medium heat and stir constantly as you bring the mixture just to a gentle boil. This lets the sugar dissolve completely while keeping the cream from scorching on the bottom.

Step 2: Simmer and Thicken

Once the mixture reaches a soft boil, turn the heat down and let it simmer gently for 3 minutes. Keep stirring—this not only continues dissolving the sugar but also helps the cream take on a slightly thicker, glossier texture, which means your Lemon Posset will be perfectly silky.

Step 3: Add Lemon Juice and Zest

Remove the saucepan from the heat and immediately stir in the freshly squeezed lemon juice and lemon zest. You’ll see the cream start to thicken as the lemon’s acidity works its magic. Let the mixture cool for about 10 minutes so any bubbles subside and the flavors meld.

Step 4: Strain and Portion

For extra smoothness, you can strain the posset through a fine mesh sieve to remove zest and any bits of cooked milk protein. Next, pour the satiny mixture into ramekins or small glasses. Each serving should be just enough for a taste of indulgence.

Step 5: Chill to Set

Place the filled ramekins in the refrigerator and let them chill for at least 4 hours, or until completely set. This patience is tough, but it’s worth it—your Lemon Posset will firm up into an irresistible, creamy pudding.

How to Serve Lemon Posset

Garnishes

The beauty of Lemon Posset is how it pairs so well with simple, fresh garnishes. A handful of juicy berries, a dollop of freshly whipped cream, or even a twist of lemon zest on top adds both color and a little extra zest. Edible flowers are a charming touch if you want to get fancy for dinner parties!

Side Dishes

While Lemon Posset shines brilliantly on its own, it also pairs delightfully with crisp shortbread cookies, buttery madeleines, or even a sprinkle of crushed amaretti. These little bites add just the right texture contrast to the smooth, creamy pudding, making each dessert course feel extra special.

Creative Ways to Present

Lean in to the elegance by serving your Lemon Posset in vintage tea cups, mason jars, or elegant glassware for an unexpected presentation. Mini portions in shot glasses are perfect for entertaining a crowd. You can even layer it with fresh fruit or berry compote in clear glasses for a vibrant, visual treat.

Make Ahead and Storage

Storing Leftovers

Should you end up with any leftovers (though that’s a rare occurrence!), simply cover the ramekins with plastic wrap and store them in the refrigerator for up to three days. The Lemon Posset keeps its lovely texture and bright flavor, making it every bit as delicious on day three as it was fresh.

Freezing

While Lemon Posset is best enjoyed fresh, you can freeze it if needed. Cover tightly and freeze for up to one month; thaw overnight in the refrigerator before serving. Keep in mind the texture may become a touch grainier, so freezing is best left as a last-minute rescue rather than the first choice.

Reheating

This dessert really shines when served cold straight from the fridge, so no need to worry about reheating. If you’ve frozen your Lemon Posset, just allow plenty of time for a gentle thaw in the refrigerator to retain its perfect creaminess.

FAQs

Can I make Lemon Posset ahead of time?

Absolutely! Lemon Posset is meant to be served cold and sets beautifully as it chills. You can make it a day (or even two) in advance, freeing you up to enjoy your dinner and guests stress-free.

What type Dessert

Regular lemons give you the classic bright tang, but if you find Meyer lemons at your market, give them a try! They offer a sweeter, floral twist that makes for a slightly less tart Lemon Posset.

Do I have to strain the posset?

Straining is optional but gives your Lemon Posset a smoother, more refined texture. If you love the bits of zest, you can skip this step—the flavor stays delicious either way.

Is Lemon Posset gluten free?

Yes, Lemon Posset is naturally gluten free! With just cream, sugar, and lemon, it’s a fantastic dessert option for anyone avoiding gluten but craving something decadent.

Why didn’t my Lemon Posset set?

If your posset didn’t firm up, it’s usually because the mixture wasn’t boiled or simmered long enough, or there wasn’t enough lemon juice to help it thicken. Make sure to follow the timing for simmering and use plenty of fresh lemon juice for perfect results.

Final Thoughts

If you’ve never tried making Lemon Posset, now’s your moment! This recipe brings sunshine to your spoon with almost no effort and always draws smiles from anyone lucky enough to get a taste. Give it a try and savor every creamy, tangy bite—you’ll soon see why it’s such a beloved classic!

Lemon Posset Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

Author: admin
Total Time: 20 minutes (plus chilling time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the luscious delight of Lemon Posset, a creamy citrus pudding that is refreshingly tangy and sweet. This make-ahead dessert is perfect for any occasion, offering a burst of zesty flavor in every spoonful.

Ingredients

Scale

Heavy Cream Mixture:

2 cups heavy cream
3/4 cup granulated sugar

Lemon Mixture:

1/3 cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest

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Instructions

Prepare Cream Mixture: In a medium saucepan over medium heat, combine heavy cream and sugar. Bring to a gentle boil, stirring constantly until sugar dissolves.
Simmer: Let it simmer gently for 3 minutes, stirring continuously.
Add Lemon: Remove from heat, stir in lemon juice and zest.
Cool and Strain: Let it cool for 10 minutes, then strain for a smoother texture.
Chill: Pour into ramekins, chill in the refrigerator for at least 4 hours until set.
Serve: Garnish with fresh berries or whipped cream before serving cold.