Save It The first time I encountered lemon posset was at a tiny dinner party in London where the host served these silky little pots with zero fanfare. I took one bite and stopped mid conversation the texture was impossibly smooth like velvet on the tongue with this bright clean lemon finish that lingered. Later I cornered her in the kitchen demanding the recipe expecting some complex technique with gelatin or egg tempering. She just laughed and said cream sugar lemon juice heat chill. I did not believe her until I tried it myself and watched heavy cream transform into this elegant dessert with three ingredients.
I made these for my dads birthday last spring because he loves anything lemon but hates fussy desserts. We sat on the back porch as the sun went down eating these chilled possets with shortbread cookies and he kept saying there is no way this is just cream. The best part was making them in the morning then having zero stress until serving time. Now they are my go to when I want to impress without actually trying that hard.
- Heavy cream: Use heavy whipping cream with at least 36 percent fat content for the proper setting ability. Lower fat creams will not achieve that luxurious custard like texture.
- Granulated sugar: Standard white sugar works perfectly here as it dissolves quickly into the warm cream. The exact amount matters for proper setting so do not reduce it.
- Fresh lemon juice: This must be freshly squeezed not from a bottle. The acid is what reacts with the cream to create the set and bottled juice gives inconsistent results.
- Heat the cream base:
- Pour the cream and sugar into a medium saucepan set over medium low heat. Stir gently until the sugar disappears then watch for tiny bubbles around the edges but never let it come to a full boil.
- Add the lemon:
- Pull the pan from the heat and pour in the lemon juice whisking constantly until fully incorporated. The mixture will thicken slightly as you stir.
- Portion and chill:
- Let the posset base cool for about five minutes then divide it evenly among four ramekins or pretty glass cups. Refrigerate for at least three hours until set firm.
Save It These possets became a summer tradition after I served them at a fourth of July party and people literally licked the glasses clean. Something about the cold creamy tang against a hot evening just works.
You can make these up to two days in advance and they actually improve with an overnight rest in the fridge. Just cover them tightly once fully set to prevent any fridge odors from absorbing.
A sprinkle of lemon zest right before serving adds brightness and a beautiful color contrast. Fresh berries or a crisp butter cookie on the side turns this into a complete elegant dessert course.
If your posset does not set properly it usually means the cream did not get hot enough to dissolve the sugar completely. You can try reheating gently then chilling again though the texture may be slightly less smooth.
- Always use room temperature lemons for maximum juice yield
- A fine mesh sieve catches any bits of cooked cream for extra silkiness
- Glass serving dishes show off the beautiful pale yellow color best
Save It There is something magical about transforming three basic ingredients into something that feels so special and refined. These little pots of sunshine are proof that simplicity often tastes the most extraordinary.
Common Questions About Recipes
- → What makes the texture of lemon posset so smooth?
The smooth texture comes from gently heating the cream and sugar to dissolve the sugar without boiling, then chilling the mixture until set, which creates a silky consistency.
- → Can I use other citrus juices instead of lemon?
Yes, lime or orange juice can be substituted to offer a different citrus twist while maintaining the creamy set texture.
- → How long should the lemon cream be chilled?
It requires at least 3 hours of refrigeration to set properly and develop the silky creamy texture.
- → What are good accompaniments to serve with this dessert?
Crisp shortbread or almond cookies complement the creamy lemon posset beautifully, adding texture contrast.
- → Is it possible to add lemon zest for extra flavor?
Yes, finely grated lemon zest can be added to the cream before heating to enhance the citrus aroma and taste.