Description
Lemon Posset is a luscious and creamy British dessert that combines the rich flavor of heavy cream with the bright, tangy freshness of lemon juice. This simple no-bake dessert sets into a smooth, silky custard-like texture with just three main ingredients, making it an elegant yet easy sweet treat perfect for any occasion.
Ingredients
Scale
Posset Base
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 5 Tbsp lemon juice (from about 3 lemons)
Optional Garnish
- Lemon slice or fresh berries
- Whipped cream (optional)
Instructions
- Boil: In a small saucepan, combine the heavy cream and granulated sugar. Stir the mixture continuously over medium heat to fully dissolve the sugar. Bring the cream to a gentle boil, then maintain a medium boil for 5 minutes while being careful that it does not boil over.
- Add lemon: Remove the pan from heat and stir in the lemon juice thoroughly. Allow the mixture to cool for 15 minutes. After cooling, strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip to ensure a smooth texture.
- Fill: Portion the strained mixture into 6 ramekins or alternatively into 10 to 12 hollowed-out lemon halves for a creative presentation. Fill each container approximately 3/4 full to allow the posset to set properly.
- Refrigerate: Chill the filled ramekins or lemon shells in the refrigerator for at least 2 hours, or until the posset is fully set and firm. Just before serving, top with optional whipped cream and garnish with lemon slices or fresh berries for an elegant finish.
Notes
- Use fresh lemons for the best flavor and natural acidity.
- Heavy cream must reach a boiling point for the posset to set correctly.
- The straining step ensures a perfectly smooth and silky texture.
- Serving in lemon halves adds a beautiful and natural presentation.
- This dessert should be kept refrigerated and consumed within 2 days for optimal freshness.
