Lemon Posset Recipe: A Creamy, 3-Ingredient Dessert

The first time I made this Lemon Posset Dessert, I couldn’t believe that something so elegant could come from just three simple ingredients. This traditional British treat has become my go-to when I need an impressive dessert but don’t have hours to spend in the kitchen. The silky texture paired with bright, tangy lemon creates a refreshing finale that’s perfect after any meal.

What I love most about this easy lemon posset recipe is how it transforms ordinary ingredients into something truly special. The science behind it is fascinating – the acid from the lemon juice works like magic to thicken the cream into a luxurious, pudding-like consistency that’s both rich and refreshing.

Why You’ll Love This Lemon Posset Recipe

• Minimal ingredients: Just three main components create something extraordinary
• Make-ahead friendly: Perfect for entertaining since it needs time to set
• No special equipment: No gelatin, no baking, no fancy tools required
• Foolproof: Nearly impossible to mess up if you follow the simple steps
• Perfect balance: Rich creaminess contrasts beautifully with tangy lemon

Ingredients for Lemon Posset

• 600 ml heavy whipping cream (at least 33% fat content)
• 200 grams sugar
• 2 tablespoons lemon zest
• 75 ml fresh lemon juice (approximately 2-3 lemons)

How to Make Lemon Posset

Prepare the Cream Base

1. Place the heavy cream and sugar in a medium saucepan. Heat over medium heat, stirring gently but consistently to help the sugar dissolve completely.
2. Continue heating until fine bubbles appear around the edges of the pan. This is just before the boiling point – you don’t want the cream to boil vigorously.
3. Once the cream is hot and bubbling slightly, remove the saucepan from the heat.

Add the Lemon

1. Immediately add the fresh lemon zest and lemon juice to the hot cream mixture. The acidity will react with the cream, beginning the thickening process.
2. Stir the mixture gently but thoroughly to ensure the lemon is evenly distributed.
3. Allow the mixture to cool for about 10 minutes, stirring occasionally.

Strain and Set

1. Once slightly cooled, pour the posset mixture through a fine-mesh strainer to remove the lemon zest. This step is essential for achieving that signature silky-smooth texture.
2. Pour the strained mixture into serving vessels. You can use ramekins, small glasses, teacups, or even hollowed-out lemon halves. This recipe makes about 6 standard ramekins or up to 12 lemon shells.
3. Allow the possets to cool completely at room temperature.
4. Once cooled, cover each posset and refrigerate for at least 1 hour, though 3-4 hours gives the best results. They can be refrigerated for up to 3 days.

Serve and Enjoy

When ready to serve, garnish as desired – fresh berries, a sprig of mint, a thin lemon slice, or a light dusting of powdered sugar all make beautiful additions. For a special touch, I sometimes add a shortbread cookie on the side.

How to Store Lemon Posset

• Refrigeration: Lemon possets will keep in the refrigerator for up to 3 days. Always keep them covered with plastic wrap.
• Make-ahead tips: If making lemon posset in advance, I recommend using glass cups or ramekins rather than lemon shells. The natural oils from lemon shells can affect the texture if stored too long.
• Presentation: Add garnishes just before serving, as berries or mint might wilt or color the surface if added too early.

Serving Suggestions

This versatile dessert can be presented in numerous ways:

For Everyday Enjoyment: Serve in simple ramekins with a small spoon and perhaps a light garnish of lemon zest.

For Special Occasions: Present in elegant glass dessert cups with a tuile cookie or shortbread finger on the side.

For Summer Gatherings: Hollow out lemon halves and use them as natural serving cups for an impressive presentation.

Creative Variations:

• Add a layer of fresh berry compote before chilling
• Top with a brûléed sugar crust (like a lemon posset brulee)
• Serve with homemade shortbread cookies for dipping

FAQs About Lemon Posset

What is lemon posset made of?

Lemon posset is made from just three simple ingredients: heavy cream, sugar, and lemons (both juice and zest). The magic happens when the acid from the lemon juice is added to the heated cream and sugar mixture, causing it to thicken naturally without any additional thickening agents like gelatin or eggs.

What is the difference between creme brulee and posset?

While both are creamy desserts, creme brulee is a custard made with eggs, cream, and sugar, topped with caramelized sugar and baked in a water bath. Lemon posset contains no eggs, doesn’t require baking, and sets through the chemical reaction between cream and acid.

What does posset taste like?

Lemon posset has a rich, creamy texture with a bright, tangy lemon flavor that cuts through the sweetness. It’s similar to lemon curd but with a lighter, silkier consistency.

What is the difference between panna cotta and posset?

Panna cotta is made with cream, sugar, and gelatin, which gives it its signature wobble. Posset sets naturally using the reaction between acid and cream, without gelatin. This gives posset a denser, creamier texture compared to the more delicate, jiggly texture of panna cotta.

What is the science behind lemon posset?

When acid (lemon juice) is added to heated cream, it causes the proteins in the cream to denature and coagulate, forming a network that traps liquid and creates a thick, set texture. The high fat content of the cream is essential for this process.

What does the word posset mean?

The word “posset” dates back to medieval Britain, where it originally referred to a hot drink made with milk curdled with wine or ale, often spiced and sweetened. Over centuries, it evolved into the dessert we know today.

Tips for Perfect Lemon Posset

• Will evaporated milk or condensed milk work? No, this recipe requires heavy cream with at least 33% fat content. Lighter creams won’t set properly.
• My posset didn’t set, what went wrong? The most common reasons are using cream with insufficient fat content or not heating the cream long enough. Ensure you’re using proper heavy cream.
• Can you use other citrus fruits? Yes! Oranges, blood oranges, grapefruit, or tangerines work well as substitutes for lemon.
• Is straining necessary? Yes, straining is essential for a smooth, creamy dessert. Use a fine mesh strainer before pouring into cups.
• Is there a dairy-free option? While I haven’t tested it personally, coconut cream might work as a substitute, though the texture and flavor will be different.

Related Recipes You’ll Love

If you enjoyed this lemon posset recipe, similar to recipes from Mary Berry, Nigella Lawson, or the BBC, try these elegant, simple desserts next!

• The Best Lemon Tart Recipe – A Zesty Delight for Any Occasion.
• Lemon Bundt Cake Recipe – The perfect balance of sweet and tart.
• Lemon Bar Cheesecake —Refreshing, creamy, and completely irresistible.
• Classic Lemon Curd – A more intense lemon treat perfect for tarts or scones

Final Thoughts on Lemon Posset

Making lemon posset has taught me that sometimes the simplest recipes can be the most impressive. There’s something almost magical about watching just three ingredients transform into such an elegant, refined dessert. I’ve served it at casual family dinners and elegant dinner parties alike, and it always feels appropriate.

Whether you’re following a traditional recipe like those from Mary Berry, Nigella Lawson, or the BBC, or creating your own variation, this easy lemon posset is sure to become a favorite in your recipe collection.

If you try this lemon posset dessert, I’d love to see your creations! Share your photos on Pinterest and tag me – seeing your kitchen successes always brightens my day. Happy cooking!

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