Lemon Posset
As an amazon associate I earn from qualifying purchases.
This lemon posset recipe mixes up luxuriously creamy, with a sparklingly bright citrus flavor. Just 3 simple ingredients!
Another fabulous recipe from contributor Jen: Lemon Posset!
Have you ever heard of this dessert? I have to admit, it was new to me up until several years ago.
But once I tried it I was all in!
It’s creamy, rich, and so refreshingly citrusy! Perfect for this time of year.
For more fabulously summery recipes, be sure to check out my blueberry buckle, double chocolate zucchini muffins, and easy cookie dough ice cream!
Table of Contents
- What is lemon posset?
- Why this is the best lemon posset recipe
- What does lemon posset taste like?
- Ingredients
- Special equipment
- How to make lemon posset dessert
- How to serve lemon posset
- Expert tips
- Frequently asked questions
- A few more of our best lemon recipes
What is lemon posset?
I would put this dessert into the “custard” category. Even though it doesn’t have eggs, it’s creamy-dreamy and spoonable. Very similar to panna cotta, but infused with plenty of zippy lemon flavor!
Why this is the best lemon posset recipe
- Tastes amazing: It bakes up silky smooth and so lemony, with just the right amount of sweetness!
- Few ingredients: You’ll only need 3 pantry staples.
- Easy to make: In less than 30 minutes of active time.
- Versatile: Enjoy it as-is, or jazz it up in lots of different ways. More on that below!
What does lemon posset taste like?
Lemon posset has a rich, creamy mouthfeel, similar to a panna cotta. The flavor is sweet, tangy, and bright from the lemon juice, lemon zest, and sugar!
Ingredients
Lemon: The star of the show! You will need the zest and juice from approximately 1 1/2 fresh lemons.
Cream: Make sure you are using heavy whipping cream, aka: double cream.
Sugar: Granulated sugar sweetens the dish.
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Pot: The posset is cooked in a medium saucepan.
- Whisk: Or spoon for stirring, so it cooks evenly.
- Strainer: We will be straining the mixture so it’s satin-smooth.
- Serving dishes: Such as ramekins or small canning jars.
How to make lemon posset dessert
This is one of the easiest desserts you’ll ever make.
Step 1: Simmer cream, sugar and zest
Combine the heavy cream, sugar, and lemon zest in a medium saucepan set over medium heat. Simmer gently, stirring occasionally, for 15 minutes.
Step 2: Add lemon juice
Remove from the heat and stir in the lemon juice.
Step 3: Strain out the zest
Place a fine mesh strainer over a bowl and strain the mixture, discarding the lemon zest.
Step 4: Fill serving dishes and chill
Divide the mixture evenly between serving dishes such as ramekins or jars. Chill for 3-5 hours, until the mixture has set.
How to serve lemon posset
This dessert is best served chilled.
It looks extra pretty with a few fresh berries and a sprig of mint, but these adornments are completely optional!
Expert tips
Watch it carefully: Keep an eye on the cream while it’s simmering. If it starts bubbling up and rising, briefly remove the saucepan from the burner and lower the heat.
Squeeze: After straining the cooked mixture through the strainer, you can optionally use a spatula to press on the zest, extracting more liquid.Â
Frequently asked questions
Yes! This recipe is completely gluten-free.
For a crunchy caramelized sugar cap, sprinkle a layer of sugar over the lemon possets and melt it under the broiler or with a brulee torch. As it cools back down, it will harden like glass! So satisfying to crack it with your spoon!
Just scoop the flesh out of a lemon that’s been halved longways, and pour in the hot cream mixture.
You may need to support the lemon shells with some foil so they don’t roll around and spill.
Then chill as usual!
It will keep for 4-5 days, but it’s best if enjoyed within 1-2 days.Â
To store leftovers, cover and keep in the refrigerator.Â
Yes! This dessert will last for a couple of months in the freezer. Just thaw it in the fridge before serving.
This recipe makes 4 servings but it can be doubled or tripled for a bigger crowd.
The nutritional info is for 1/4th of the whole batch and it does not include any garnishes or toppings.
A few more of our best lemon recipes
As an amazon associate I earn from qualifying purchases.
Lemon Posset
Ingredients
- 2 cups (476 g) heavy cream
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons (4 g) grated lemon zest, about 1 1/2 lemons
- 1/3 cup (81.33 g) fresh-squeezed lemon juice, about 1 1/2 lemons
- Optional garnishes: Fresh berries, mint leaves
Instructions
- Combine the cream, sugar and zest in a medium saucepan set over medium heat.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently. Once it’s at a simmer, reduce the heat to medium-low. Cook for 15 minutes, stirring occasionally.
- Remove from the heat and stir in the lemon juice. Let the mixture rest for 10 minutes, stirring a few times to prevent a skin from forming.
- Strain the liquid through a fine-mesh strainer into a bowl and discard the zest.
- Divide the mixture evenly between 4-6 individual ramekins or serving glasses.
- Refrigerate uncovered until set, 3-5 hours. Garnish as desired and serve.
