Lemon Posset

Lemon posset is a classic English dessert made with cream, sugar, and lemon juice. An easy, comforting dessert with a smooth, creamy finish.

Course Dessert

Cuisine British

Prep Time 20

Servings servings

Calories 538kcal

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.

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.