If you’ve ever longed for a dessert that feels both elegant and effortless, you’re going to adore this Lemon Posset Recipe. Bright, creamy, and bursting with fresh citrus flavor, this classic British treat is like a little spoonful of sunshine in every bite. With just a handful of simple ingredients, it transforms heavy cream into a luscious, silk-smooth delight that sets perfectly in the fridge. Whether you’re whipping it up for a dinner party or just craving a refreshing finish to any meal, this Lemon Posset Recipe never fails to impress with its inviting zest and velvety texture.
Ingredients You’ll Need
This Lemon Posset Recipe shines because of its simplicity—each ingredient plays a vital role in creating that delicate balance of flavors and textures. From the tart and fragrant lemons to the rich cream and just the right amount of sweetness, these elements come together effortlessly to make magic happen.
- Lemons (5): Fresh lemons provide both juice and zest, giving the posset its signature tang and bright aroma.
- Lemon juice (1/3 cup): Adds the essential acidity that cuts through the creaminess for a refreshing finish.
- Lemon zest (2 tablespoons): Intensifies lemon flavor with fragrant oils from the peel, making the dish pop.
- Sugar (1/2 cup + 2 tablespoons): Sweetens the dessert just enough to balance the citrus without overpowering it.
- Heavy cream/Double cream (2 cups): Creates a luscious, velvety base for the posset that sets with a perfect silky texture.
- Vanilla bean paste (1 teaspoon, optional): Adds a subtle warmth and depth that complements the lemon beautifully.
How to Make Lemon Posset Recipe
Step 1: Prepare the Lemons
Begin by washing the lemons thoroughly and letting them dry. Then, carefully cut each lemon in half lengthwise. Using a spoon, gently scoop out the flesh without damaging the peel. These hollowed-out lemon shells will make a stunning natural serving vessel later on.
Step 2: Extract Fresh Lemon Juice
Place the scooped-out lemon flesh in a sieve and press gently to extract about 1/4 cup of lemon juice. This fresh juice will provide the bright, zippy flavor that defines a great Lemon Posset Recipe.
Step 3: Combine Sugar, Zest, and Cream
In a small saucepan, stir together the sugar and lemon zest, distributing the zest evenly through the sugar to infuse it. Then pour in the heavy cream and place the pan over medium-low heat.
Step 4: Simmer the Mixture
Warm the cream mixture carefully, stirring constantly until small bubbles begin to appear around the edges—about 3 minutes. This step is crucial as it thickens the cream while infusing it with zesty brightness but do not let it boil vigorously.
Step 5: Add Lemon Juice and Whisk
Remove the pan from heat and whisk in the freshly squeezed lemon juice along with the optional vanilla bean paste. This combination ensures a tangy yet smooth posset with a subtle hint of vanilla warmth.
Step 6: Strain and Pour
For an ultra-smooth texture, strain the mixture through a fine mesh sieve to catch any bits of zest or pulp—though this is optional if you prefer a more textured posset. Then, pour the creamy mixture into the prepared lemon shells or into pretty cups or ramekins.
Step 7: Chill Until Set
Allow your possets to cool to room temperature, then cover and refrigerate for at least two hours. As it chills, the mixture will set into a delicate, silky pudding-like consistency that’s downright irresistible.
How to Serve Lemon Posset Recipe
Garnishes
Enhance your Lemon Posset Recipe by topping it with a few fresh blueberries, a sprig of mint, or a thin twist of lemon peel. These simple touches not only boost the visual appeal but add delightful contrasting flavors and textures that elevate every spoonful.
Side Dishes
This creamy, tangy dessert pairs wonderfully with light biscuits, buttery shortbread, or even a piece of rich, dark chocolate cake. Each side balances the posset’s freshness and creamy texture perfectly, making your dessert spread feel complete and luxuriously satisfying.
Creative Ways to Present
Serving your possets inside the lemon shells adds an element of rustic elegance that’s sure to wow guests. Alternatively, try transparent glass cups to show off the smooth, pale yellow layers. For a playful twist, serve with edible flowers or sprinkle some finely chopped pistachios on top for a nutty crunch.
Make Ahead and Storage
Storing Leftovers
Lemon posset keeps beautifully covered in the fridge for up to 3 days. The flavors mellow and meld, making leftover servings just as delicious if not better the next day.
Freezing
While you technically can freeze lemon posset, the texture might change once thawed. It’s best enjoyed fresh or chilled, so if you do freeze it, expect a slightly grainy texture upon thawing. It’s perfect for small batches though!
Reheating
This chilled dessert is meant to be served cold, so reheating is not recommended. Instead, allow it to come to room temperature if it feels too firm out of the fridge for your liking.
FAQs
Can I use regular cream instead of heavy cream?
For the best texture and flavor, heavy or double cream is ideal because it thickens beautifully when simmered. Regular cream or milk won’t set properly, so try to stick to the recipe’s recommendation.
Is this recipe gluten-free?
Yes! This Lemon Posset Recipe contains no gluten ingredients, making it naturally gluten-free and suitable for those with gluten sensitivities.
Can I make this recipe vegan?
Traditional lemon posset relies on cream, so it’s not naturally vegan. However, you could experiment with coconut cream for a similar richness, but the classic silky setting might be different.
Why does the posset need to be simmered?
Simmering the cream with sugar and zest allows it to thicken slightly and infuse with lemon flavor. It’s a gentle cooking step that transforms the cream’s texture so it sets perfectly when chilled.
How long does the posset take to set?
Typically, lemon posset needs at least two hours in the fridge to set properly. If you want to be sure it’s firm enough, chilling it overnight is a great idea.
Final Thoughts
There’s something truly special about this Lemon Posset Recipe—its simplicity is its charm, and the freshness of lemon combined with rich cream feels like a little celebration in every spoonful. I hope you dive into making it soon and discover how effortlessly it elevates any occasion. Trust me, once you try this silky, tangy delight, it will become a beloved staple in your dessert repertoire.
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Lemon Posset Recipe
- Total Time: 2 hours 25 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
Lemon Posset is a classic British dessert featuring a luscious, creamy texture combined with fresh lemon zest and juice for a bright, tangy flavor. Made with just lemons, sugar, and heavy cream, this simple yet elegant treat sets in the refrigerator for a smooth and refreshing finish. Perfectly portioned in lemon shells or ramekins, it makes a delightful dessert that’s easy to prepare and stunning to serve.
Ingredients
Primary Ingredients
- 5 Lemons
- 1/3 cup Lemon juice (approximately from the lemons)
- 2 tablespoons Lemon zest
- 1/2 cup + 2 tablespoons Sugar
- 2 cups Heavy Cream (also known as Double Cream)
- 1 teaspoon Vanilla bean paste (optional)
Instructions
- Prepare Lemons: Wash the lemons thoroughly and allow them to dry completely. This ensures they are clean for the next step where you will use them as serving containers or for juice extraction.
- Scoop Lemon Shells: Cut each lemon in half lengthwise. Using a spoon, carefully scoop out the flesh and juice from each lemon half, ensuring the shells remain intact for serving if desired.
- Extract Lemon Juice: Place the scooped lemon flesh and juice into a sieve and gently press to extract about 1/4 cup of fresh lemon juice, removing any seeds or pulp.
- Combine Ingredients: In a small saucepan, combine the sugar and lemon zest. Add 2 cups of heavy cream to the pan and mix well to combine all ingredients before heating.
- Heat Mixture: Place the saucepan over medium-low heat. Stir continuously and bring the mixture to a gentle simmer, watching carefully for bubbles to form. Maintain a simmer for about 3 minutes, ensuring the cream does not boil over.
- Add Lemon Juice and Cool: Remove the saucepan from heat and immediately whisk in the freshly squeezed lemon juice and optional vanilla bean paste, blending thoroughly. Allow the mixture to cool at room temperature for approximately 10 minutes.
- Strain Mixture: Pour the cooled mixture through a fine mesh strainer to remove the lemon zest and any solid particles, producing a smooth posset base. This step is optional but recommended for a silky texture.
- Fill Lemon Shells or Ramekins: Carefully pour or spoon the posset mixture into the prepared lemon shells or into serving cups or ramekins if preferred.
- Chill to Set: Let the filled containers reach room temperature, then cover and refrigerate for at least 2 hours, or until the posset has fully set and chilled, developing its creamy, firm texture.
Notes
- Using lemon shells as serving vessels adds a beautiful, natural presentation but ramekins are a great alternative.
- Heating the cream and sugar mixture on medium-low prevents the cream from boiling over or curdling.
- Straining the mixture removes zest bits and ensures a smooth, elegant texture.
- Vanilla bean paste is optional but adds a subtle depth of flavor.
- Ensure the posset is fully chilled and set before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
