Lemon Posset (Printable)

A rich, tangy British dessert made with cream, sugar, and fresh lemon juice that sets into a silky smooth texture.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream

→ Sweetener

02 - 3/4 cup granulated sugar

→ Citrus

03 - 1/4 cup freshly squeezed lemon juice
04 - 1 teaspoon finely grated lemon zest

# How-To Steps:

01 - Pour heavy cream and granulated sugar into a medium saucepan. Place over medium heat, stirring gently until sugar completely dissolves.
02 - Continue heating until the cream just begins to simmer, watching carefully to prevent boiling. Remove from heat immediately.
03 - Stir in freshly squeezed lemon juice and grated lemon zest. The mixture will naturally thicken as the acid reacts with the cream proteins.
04 - Let the mixture cool at room temperature for 10 minutes, allowing flavors to meld.
05 - Distribute the mixture evenly among 4 individual ramekins or dessert glasses.
06 - Refrigerate for at least 3 hours until the posset achieves a firm, silky consistency similar to pudding.
07 - Serve chilled with optional garnishes of fresh berries, additional lemon zest, or shortbread cookies.

# Expert Advice:

01 -
  • The way science works in your favor as lemon acid thickens cream into the most luxurious pudding without any gelatin or eggs
  • How something this sophisticated looks like you spent hours when it actually takes minutes of active cooking time
  • The pure, unadulterated flavor of fresh lemon that feels like sunshine on a cloudy day
02 -
  • Getting the cream to just the right temperature without boiling is the most critical step. I recommend staying right by the pan and using a thermometer if you're nervous.
  • The acid needs time to work its magic. Don't panic if your posset seems too liquid after just a few hours of chilling.
  • Glass ramekins let you see the beautiful layers that form as it sets, which is part of the visual appeal of this dessert.
03 -
  • Room temperature cream heats more evenly and prevents the sugar from seizing up against the cold.
  • A rubber spatula works better than a whisk for this recipe since you want gentle folding rather than incorporating air.

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