Lemon Posset

Why Make This Recipe

Lemon Posset is a delightful dessert that’s both creamy and tangy. It’s very simple to make and uses just a few basic ingredients. This recipe is perfect for those who want to impress their family or guests without spending hours in the kitchen. Plus, it’s a great way to enjoy the fresh taste of lemons!

How to Make Lemon Posset

Ingredients:

• 2 cups heavy whipping cream (36–40% fat)
• 0.66 cup granulated sugar
• 5 tbsp fresh lemon juice

Directions:

1. In a medium saucepan, combine heavy cream and sugar. Heat over medium-high, stirring until the sugar fully dissolves.
2. Bring the mixture to a full rolling boil, then reduce the heat and simmer for exactly 5 minutes, stirring occasionally.
3. Remove from heat and immediately whisk in fresh lemon juice for 30 seconds until fully incorporated.
4. Let the mixture cool at room temperature for 15 minutes.
5. Strain through a fine-mesh sieve into a measuring cup for a smooth texture.
6. Pour into ramekins or lemon cups, filling about two-thirds full.
7. Refrigerate for at least 2–4 hours (preferably longer) until set. Serve chilled with optional garnishes.

How to Serve Lemon Posset

Serve Lemon Posset chilled, directly from the refrigerator. You can garnish it with fresh berries, a sprig of mint, or a sprinkle of lemon zest to add a pop of color and flavor. It’s perfect for ending a meal or as a sweet treat on its own!

How to Store Lemon Posset

Keep the Lemon Posset in the refrigerator, covered with plastic wrap or a lid. It will stay fresh for about 3 to 5 days. If you have leftovers, make sure to store them properly to enjoy later.

Tips to Make Lemon Posset

• Use fresh lemons for the best flavor. Bottled lemon juice may not give the same bright taste.
• Be sure to whisk the lemon juice in quickly after removing the pan from heat to get a smooth mixture.
• Straining the mixture helps achieve that silky texture for a perfect posset.

Variation (if any)

You can add different flavors to your Lemon Posset. For example, try substituting grapefruit or lime juice for a different citrus twist. Adding a hint of vanilla extract or even some fresh herbs like basil or thyme can also elevate the taste!

FAQs

1. Can I use low-fat cream instead of heavy cream?
No, heavy cream is important for the texture of Lemon Posset. Low-fat cream will not work the same way.

2. How long should I refrigerate the posset?
Refrigerate for at least 2–4 hours, but letting it set longer will give you a better texture.

3. Can I make Lemon Posset in advance?
Yes, you can make it up to a few days ahead of time. Just store it in the refrigerator until you’re ready to serve.

4. Can I freeze Lemon Posset?
It’s not recommended to freeze Lemon Posset as it may change the texture when thawed. It’s best enjoyed fresh.

Lemon Posset

A delightful dessert that's creamy and tangy, perfect for impressing guests without much effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 2 hours hrs

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups heavy whipping cream (36–40% fat) Use fresh cream for best results.
• 0.66 cup granulated sugar This helps to sweeten the posset.
• 5 tbsp fresh lemon juice Fresh lemons yield the best flavor.

Method

 

Preparation

1. In a medium saucepan, combine heavy cream and sugar. Heat over medium-high, stirring until the sugar fully dissolves.
2. Bring the mixture to a full rolling boil, then reduce the heat and simmer for exactly 5 minutes, stirring occasionally.
3. Remove from heat and immediately whisk in fresh lemon juice for 30 seconds until fully incorporated.
4. Let the mixture cool at room temperature for 15 minutes.
5. Strain through a fine-mesh sieve into a measuring cup for a smooth texture.
6. Pour into ramekins or lemon cups, filling about two-thirds full.
7. Refrigerate for at least 2–4 hours (preferably longer) until set.

Notes

Serve chilled with fresh berries, mint, or lemon zest. Store covered in the refrigerator for 3 to 5 days. Use fresh lemons for best flavor and ensure quick whisking of lemon juice for a smooth texture.