Lemon Posset Recipe: Imagine a dessert so silky, so tangy, yet decadently sweet, that it dances on your tastebuds with each spoonful. Welcome to the world of lemon posset! Originating from medieval Britain, lemon posset was once a drink made from curdled milk mixed with ale or wine. Over time, it evolved into the rich, creamy dessert we adore today. Modern lemon posset is a luxurious blend of cream, sugar, and lemon that magically thickens without any gelatin or cornstarch. Perfect for dinner parties or casual gatherings, it’s a no-bake, no-fuss dessert that feels like a gourmet treat.
Why You’ll Love This Lemon Posset Recipe
If you’re looking for a foolproof dessert that looks impressive but is incredibly simple to make, this lemon posset recipe is your new best friend. With just three main ingredients, you won’t need to run around shopping for exotic items. Plus, the texture—oh, the texture!—is nothing short of heavenly. It’s like a cloud of tangy creaminess melting in your mouth. Whether you’re an experienced baker or a total beginner, you’ll appreciate the minimal effort and maximum wow factor. Trust me, your friends and family will think you spent hours in the kitchen.
Ingredients Needed for Lemon Posset
Making a perfect lemon posset is all about quality over quantity. Here’s what you’ll need:
- Heavy cream (2 cups) – Full-fat cream is a must for that velvety texture.
- Granulated sugar (3/4 cup) – Adds the perfect sweetness.
- Fresh lemons (2 large) – You’ll use both the zest and juice.
Tips for Choosing Ingredients:
- Cream: Always pick a cream with at least 35% fat content. Low-fat versions won’t set properly.
- Lemons: Use organic lemons if possible since you’ll be zesting them. Organic lemons are free from wax and pesticides, giving a cleaner flavor.
Freshness is key here. Stale or bottled lemon juice just doesn’t deliver the bright, vibrant punch that makes lemon posset so special.
Tools You’ll Need
You won’t need anything fancy. Here’s the shortlist:
- A medium saucepan
- Whisk
- Microplane or fine grater (for zesting)
- Citrus juicer
- Measuring cups
- Fine mesh strainer (optional but helpful)
- Serving glasses or ramekins
With these basic tools, you’re all set to whip up a dessert that looks and tastes like it came straight from a fine dining kitchen.
Step-by-Step Guide to Making Lemon Posset
Step 1: Gather Your Ingredients
First things first—measure everything out before you start. Cooking is much less stressful when everything is prepped. Trust me, you don’t want to be zesting a lemon frantically while your cream is bubbling over!
Step 2: Heat the Cream and Sugar
Pour the cream and sugar into a medium-sized saucepan and set it over medium heat. Stir constantly to help the sugar dissolve completely and prevent scorching.
- Important Tip: As soon as the mixture comes to a gentle boil, set a timer for exactly 3 minutes. Keep stirring to maintain a smooth texture. Boiling for the right amount of time is critical—it thickens the cream and ensures your posset sets properly later.
Step 3: Add the Lemon Juice and Zest
After boiling, remove the saucepan from the heat. Add the lemon juice and zest immediately and stir well. You’ll notice the cream mixture starts to thicken slightly—that’s the acid in the lemon reacting with the cream. It’s like a little kitchen science experiment happening right before your eyes!
Step 4: Let It Set
Strain the mixture through a fine mesh strainer into a jug (this step is optional but gives a super smooth finish). Then pour the posset into serving glasses or ramekins.
- Chill in the fridge for at least 4 hours or overnight. Patience is key here. It needs that chilling time to become beautifully thick and luscious.
Step 5: Serve and Enjoy
When you’re ready to serve, you can top your lemon posset with a few fresh berries, a mint sprig, or a dusting of powdered sugar. Keep it simple—the real star here is the posset itself!
Tips for the Perfect Lemon Posset
Even though lemon posset is straightforward to make, a few pro tips can ensure you get that restaurant-quality finish every time.
- Boil the Cream Properly: Make sure the cream and sugar mixture actually boils and not just simmers. You need that boil to properly activate the setting process once the lemon juice is added.
- Use Fresh Lemons: Freshly squeezed lemon juice is non-negotiable here. Bottled lemon juice often has preservatives that can interfere with the setting process.
- Don’t Skimp on Fat: Full-fat cream is your friend. Light or low-fat creams don’t have enough structure to hold the posset together.
- Strain for Smoothness: Straining your posset mixture before pouring it into ramekins removes any stray bits of zest or undissolved sugar, resulting in an ultra-smooth dessert.
- Allow Enough Chilling Time: At least four hours, though overnight is even better. If you rush it, you might end up with a runny posset instead of a dreamy custard.
Follow these simple rules, and you’ll have a dessert that feels luxurious with minimal effort.
Serving Suggestions
While lemon posset is delightful all by itself, you can elevate it with some creative toppings and pairings:
- Fresh Berries: Strawberries, raspberries, and blueberries add a colorful pop and balance the richness.
- Shortbread Cookies: Serve with a buttery shortbread cookie for some crunchy contrast.
- Candied Lemon Peel: A little extra lemon never hurt anybody!
- Mint Leaves: Add a sprig of fresh mint for a refreshing twist.
- Citrus Segments: A few slices of blood orange or grapefruit can add complexity to your flavor profile.
Pro tip: Use small glasses or ramekins for serving. Lemon posset is rich, so smaller portions are just right.
Storage Instructions
Wondering how long your lovely lemon posset will last? Good news—it stores beautifully!
- Refrigerator: Store covered in the fridge for up to 3 days. Make sure it’s well-covered to prevent it from absorbing any fridge odors.
- Freezing: Technically, you can freeze it, but it’s not recommended. The texture can change when thawed, becoming grainy instead of silky smooth.
If you’re planning a dinner party, you can make the lemon posset the day before without any problem. In fact, the flavor deepens beautifully with a little time.
Variations You Can Try
If you love lemon posset (and you will!), here are some fun twists to keep things exciting:
- Orange Posset: Swap lemon juice and zest for orange. It’s sweeter and a little less tangy.
- Lime Posset: Lime gives it a tropical vibe and a punchier tartness.
- Lavender-Infused Posset: Infuse the cream with a little dried lavender before boiling for a floral note.
- Berry Compote Topping: Add a warm berry compote just before serving for a delicious contrast.
- Spiced Posset: Add a pinch of ground cardamom or cinnamon for a unique flavor spin.
The basic technique remains the same—you just play with the flavorings to suit your mood.
Nutritional Information
Here’s a quick look at the typical nutrition profile for a single serving (about 1/2 cup):
| Nutrient | Amount |
|---|---|
| Calories | 450-500 |
| Fat | 40g |
| Carbs | 25g |
| Protein | 2g |
| Fiber | 0g |
Note: This is an indulgent dessert, high in fats and sugars, which is why a little goes a long way. Perfect for special occasions when you want to treat yourself!
FAQs about Lemon Posset Recipe
Can I make lemon posset ahead of time?
Yes! Lemon posset is perfect for making ahead. It needs at least 4 hours to set in the fridge, but you can prepare it up to 2 days in advance for the best texture and flavor.
Why is my lemon posset not setting?
If your lemon posset didn’t set properly, it could be because the cream wasn’t boiled long enough. Make sure to bring the cream and sugar to a proper boil for about 3 minutes to activate the setting process.
Can I use bottled lemon juice for posset?
Fresh lemon juice is highly recommended for the best taste and texture. Bottled juice might not provide the same vibrant flavor and acidity needed for proper setting.
How long does lemon posset last?
Stored in the refrigerator, lemon posset can last for up to 3 days. Always cover it tightly to maintain freshness and prevent it from absorbing fridge odors.
Can I freeze lemon posset?
Freezing is not ideal for lemon posset. It can cause the texture to change, becoming grainy once thawed. It’s best enjoyed fresh from the fridge.
Conclusion
There you have it—an effortless, elegant dessert that you can whip up with minimal ingredients and almost no stress. Lemon posset proves that sometimes, simplicity is the ultimate sophistication. Whether you’re planning a big dinner party or just craving something sweet and special, this recipe is a guaranteed winner. The combination of creamy texture with bright, zingy lemon flavor is simply unforgettable.
Once you make this once, you’ll wonder how you ever lived without it!
