Lemon Posset
Lemon posset is a creamy, set dessert made from just three ingredients: heavy cream, sugar, and fresh lemon juice. The acidity of the lemon causes the cream to thicken naturally as it chills, with no gelatin or eggs needed. Active prep takes about 10 minutes, then the possets need at least 3 hours in the refrigerator to fully set.
Equipment
- Medium saucepan
- Whisk
- Strainer
- Serving glasses or bowls
Ingredients
- 2 cups heavy cream preferably organic for richer taste
- ⅔ cup granulated sugar
- ⅓ cup fresh lemon juice from about 2-3 lemons
- 1 tsp grated lemon zest finely grated
Instructions
- In a medium saucepan, combine 2 cups of heavy cream and 2/3 cup of granulated sugar. Heat the mixture over low-medium heat, whisking occasionally, until the sugar is fully dissolved. The cream should just begin to simmer — small bubbles will form around the edge without boiling.
- Remove the saucepan from heat and stir in 1/3 cup of fresh lemon juice and 1 teaspoon of grated lemon zest. Whisk until completely combined and the mixture starts to thicken slightly.
- Pour the mixture through a strainer into serving glasses or bowls to ensure a smooth texture. Allow to cool slightly before refrigerating.
- Refrigerate the posset for at least 4 hours, or until fully set. The final texture should be smooth and creamy, with a slightly firm consistency.
Notes
- For a unique twist, try infusing the cream with a sprig of rosemary before adding the lemon juice. It adds a subtle herbal note that beautifully complements the citrus.
- If you prefer a less sweet version, reduce the sugar to 1/2 cup.
- For a dairy-free alternative, substitute the heavy cream with coconut cream, though the flavor profile will shift slightly.
Nutrition
Calories: 538kcalCarbohydrates: 38gProtein: 3gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 33mgPotassium: 135mgFiber: 0.1gSugar: 37gVitamin A: 1751IUVitamin C: 9mgCalcium: 81mgIron: 0.2mg
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