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
