Lemon Posset Recipe
Introduction
Lemon Posset is a simple, creamy British dessert that balances rich sweetness with bright citrus. With just three ingredients, it’s quick to prepare yet elegantly satisfying.
Ingredients
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 3 tablespoons fresh lemon juice
Instructions
- Step 1: In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture just begins to boil.
- Step 2: Remove the pan from heat and stir in the fresh lemon juice until well combined.
- Step 3: Pour the mixture into serving glasses or ramekins.
- Step 4: Refrigerate for at least 4 hours, or until the posset is set and firm.
Tips & Variations
- Use freshly squeezed lemon juice for the best flavor; bottled juice can make the dessert less vibrant.
- For an extra touch, garnish with fresh berries or a sprig of mint before serving.
Storage
Store lemon posset covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 10 minutes if the texture feels too firm. It is not recommended to freeze this dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other citrus juices instead of lemon?
Yes, orange or lime juice can be used as alternatives, but the flavor and acidity will change slightly, so adjust to taste.
Is it necessary to boil the cream and sugar?
Yes, boiling helps the sugar dissolve completely and slightly thickens the cream, which is key for setting the posset properly.
PrintLemon Posset Recipe
Lemon Posset is a classic British dessert known for its silky smooth texture and refreshing citrus flavor. Made with just three simple ingredients—heavy cream, sugar, and lemon juice—it creates a rich yet light pudding that’s easy to prepare and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Ingredients
Ingredients
- 2 cups (480 ml) heavy cream
- 2/3 cup (130 g) granulated sugar
- 3 tablespoons fresh lemon juice
Instructions
- Heat the cream and sugar: In a medium saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture just starts to simmer. Do not let it boil.
- Incorporate the lemon juice: Remove the saucepan from the heat and slowly stir in the fresh lemon juice. The acid from the lemon juice will begin to thicken the cream mixture almost immediately.
- Chill the mixture until set: Pour the mixture into serving cups or ramekins. Allow them to cool to room temperature before covering and refrigerating for at least 4 hours or until fully set and firm to the touch.
Notes
- Use freshly squeezed lemon juice for the best flavor and texture.
- Be careful not to boil the cream mixture to prevent curdling.
- Chill the posset for a minimum of 4 hours to ensure proper setting; overnight chilling is ideal.
- Garnish with lemon zest or fresh berries for added color and taste.
Keywords: Lemon Posset, British dessert, creamy lemon pudding, easy lemon dessert, no-bake lemon dessert
