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Silky, delicious, and wonderfully simple, lemon posset is a classic English dessert that feels elegant without being fussy. Made with simple ingredients—cream, sugar, and fresh lemon juice—this old-fashioned treat magically sets up into a luxuriously smooth custard without any eggs or gelatin.
Why You’ll Love This Recipe!
It’s the kind of dessert that’s been served for centuries in English homes, proving that the simplest recipes are often the most memorable. I recently enjoyed lemon posset for the first time on a trip to the Cotswold’s. It was love at first bite!!
Whether you’re looking for a light finish to a rich meal or an easy make-ahead dessert that never fails to impress, lemon posset is a timeless favorite. You will love the simplicity.
What is a Posset?
A posset is a classic British dessert made by gently heating cream and sugar, then adding acid—usually lemon juice or some type of citrus juice—which causes the cream to naturally thicken and set as it cools. There are no eggs, cornstarch, or gelatin involved; the acidity reacts with the cream to create a smooth, custard-like texture.
Historically, possets date back to medieval England, where they originally started as a hot, spiced milk drink often used medicinally. Over time, the recipe evolved into a chilled dessert.
Ingredients Needed
- Lemon juice
- Lemon zest
- Heavy Whipping Cream
- Sugar
How to Make Lemon Posset
- Zest one lemon.
- Juice three lemons, you want 6 Tbsp of lemon juice.
- In a medium size saucepan combine 2 cup heavy whipping cream and 2/3 cup sugar.
- Bring cream mixture to a low boil on the stove, turn down heat and low boil/simmer for 3-4 minutes, be careful that it doesn’t boil up and overflow. Stir consistently.
- Remove from heat and add in lemon juice and zest.
- Let cool for 15 minutes.
- Strain the mixture through a fine mesh strainer to remove the zest.
- Pour into serving dishes, cover with plastic wrap and chill for 2-4 hours in the fridge or until set.
- Garnish with fresh berries if desired.
Tips from leigh Anne
- Use heavy cream only. Full-fat heavy cream is essential. Milk, half-and-half, or light cream won’t set properly.
- Fresh lemon juice is a must. Bottled lemon juice won’t give you the same acidity or flavor. Fresh juice helps the cream thicken and keeps the flavor clean and bright.
- Simmer, don’t boil hard. Bring the cream and sugar to a gentle simmer, stirring constantly. A rolling boil can scorch the cream or affect the final texture. Boil for the whole time. Let the cream and sugar simmer for the recommended time (usually about 3-4 minutes). This step is key to getting the right consistency.
- Add lemon juice after removing the pan from the heat. This prevents curdling and ensures a silky texture.
- Serve in small portions. Posset is rich! Small glasses or ramekins are perfect and make it feel extra elegant. I find that 1/2 cup is the perfect amount.
- Garnish right before serving. Add fresh berries, a twist of lemon peel, or a shortbread cookie just before serving to keep everything fresh and pretty. If you add the berries too early, they can weep onto the posset.
Frequently Asked Questions
How does lemon posset thicken without gelatin or cornstarch?
The acid in the lemon juice reacts with the proteins in the cream, causing it to thicken as it cools. It’s simple kitchen science at work.
Why didn’t my lemon posset thicken up?
This usually happens if the cream wasn’t simmered long enough, the lemon juice wasn’t acidic enough, or lighter cream was used. Be sure to use heavy cream and fresh lemon juice.
Can I freeze lemon posset?
I don’t recommend freezing it. The texture can become grainy once thawed, and posset is best enjoyed freshly chilled.
Can I make lemon posset ahead of time?
Yes! Lemon posset is an excellent make-ahead dessert. It needs at least 2–4 hours to chill and set, and it can be made up to 2 days in advance.
What other citrus juice can I use?
It would be delicious with fresh lime or fresh orange juice.
Lemon posset is proof that the simplest desserts are often the most impressive. With just a few basic ingredients and a little patience, you have a silky, bright, and timeless English dessert. Once you try it, you’ll understand why it’s been loved for generations. Discovering it is one of my favorite memories of my recent trip to the Cotswolds.
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Lemon Posset
Ingredients
- 2 cups Heavy Whipping Cream
- 2/3 cup granulated sugar
- 6 Tbsp. lemon juice fresh squeezed
- lemon zest of one lemon
Instructions
- Zest one lemon.
- Juice three lemons, you want 8 Tbsp of lemon juice.
- In a medium size saucepan combine 2 cup heavy whipping cream and 2/3 cup sugar.
- Bring to a low boil, turn down heat and low boil/simmer for 3-4 minutes, be careful that it doesn't boil up and overflow.
- Remove from heat and add in lemon juice and zest
- Let cool for 15 minutes
- Strain the mixture through a fine mesh strainer to remove the zest.
- Pour into serving dishes and chill for 2-4 hours or until set in the refrigerator.
- Garnish with fresh berries.
Tips & Notes:
- Use heavy cream only. Full-fat heavy cream is essential. Milk, half-and-half, or light cream won’t set properly.
- Fresh lemon juice is a must. Bottled lemon juice won’t give you the same acidity or flavor. Fresh juice helps the cream thicken and keeps the flavor clean and bright.
- Simmer, don’t boil hard. Bring the cream and sugar to a gentle simmer, stirring constantly. A rolling boil can scorch the cream or affect the final texture. Boil for the whole time. Let the cream and sugar simmer for the recommended time (usually about 3-4 minutes). This step is key to getting the right consistency.
- Add lemon juice off the heat Remove the pan from heat before stirring in the lemon juice. This prevents curdling and ensures a silky texture.
- Serve in small portions. Posset is rich! Small glasses or ramekins are perfect and make it feel extra elegant. I find that 1/2 cup is the perfect amount.
- Garnish right before serving. Add fresh berries, a twist of lemon peel, or a shortbread cookie just before serving to keep everything fresh and pretty. If you add the berries too early, they can weep onto the posset.
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