Quick Lemon Posset Recipe

I was skeptical that three simple ingredients could create something so luxurious until I took my first bite of this creamy dessert. The velvety texture and bright citrus flavor instantly made this Lemon Posset a permanent favorite in my kitchen.

You only need a few minutes at the stove to transform heavy cream and sugar into an elegant treat that sets beautifully in the fridge.

Why This Lemon Posset Will Become Your New Favorite

The beauty of this recipe lies in its absolute simplicity without sacrificing any sophistication or flavor. You get a dessert that feels fancy with minimal effort and no baking required.

It creates the most luscious mouthfeel that balances sweet and tart notes perfectly in every spoonful.

I love how adaptable this Lemon Posset is for dinner parties since you can make it ahead of time.

If you enjoyed this citrus treat, you must try my Savory Candied Orange Peel for another fruit forward delight. For a main course before dessert, my Zesty Cheesy Zucchini Casserole adds a wonderful kick to your dinner table.

Everything You Need for Perfect Lemon Posset

Here’s what you’ll need to get started:

• Granulated sugar: This sweetens the tartness of the citrus and helps thicken the mixture as it boils.
• Heavy whipping cream: Make sure to use cream with at least 36% fat content so it sets properly into a thick custard.
• Lemon juice: You must use fresh squeezed juice rather than bottled versions to get the right chemical reaction for setting.

My Method for Perfect Lemon Posset

Let’s get cooking!

1. Start by pouring the heavy cream and sugar into a medium saucepan over medium heat. Stir the mixture constantly until the sugar completely dissolves and the liquid comes to a full boil.
2. Once boiling, reduce the heat slightly to prevent it from spilling over but maintain a steady boil for exactly five minutes. This step concentrates the cream and is crucial for the final texture, so I set a timer to be precise.
3. Remove the pan from the heat immediately and stir in the fresh lemon juice. Let the mixture sit for about fifteen minutes to cool slightly before pouring it through a fine mesh sieve into a measuring cup.
4. Pour the strained mixture into serving ramekins or hollowed out lemon halves. Place them in the refrigerator for at least two hours until the posset is firm to the touch and set.

Tips to Perfect Your Lemon Posset

Always boil the cream mixture for the full five minutes to ensure the Lemon Posset sets correctly. Skimping on this time can result in a runny consistency that resembles soup rather than custard.

I recommend straining the mixture before pouring it into cups to catch any lemon pulp or skin that might ruin the smoothness.

If you want a firmer texture for your Lemon Posset, allow it to chill overnight in the refrigerator.

Best Ways to Enjoy Lemon Posset

I love serving this chilled dessert with a dollop of whipped cream and fresh berries on top for color.

You can also serve this Lemon Posset with crisp shortbread cookies to add a nice crunchy contrast to the creamy filling.

Join me on Pinterest for more delicious recipes and inspiration.

Lemon Posset Recipe

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• Author: Amelia Bryan
• Total Time: 2 hr 20 min
• Yield: 4 servings
• Diet: Gluten Free

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Description

A luxuriously creamy and tart British dessert made with just three ingredients. This Lemon Posset sets perfectly without gelatin and makes for an elegant finish to any meal.

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Ingredients

• 2/3 cup granulated sugar
• 5 tbsp fresh lemon juice
• 2 cups heavy whipping cream

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Instructions

1. Combine the heavy whipping cream and granulated sugar in a medium saucepan over medium heat, stirring continuously until the sugar dissolves and the mixture begins to boil.
2. Reduce the heat slightly to manage the bubbles but keep the mixture at a steady boil for exactly 5 minutes to reduce and thicken the cream.
3. Remove the saucepan from the heat and whisk in the fresh lemon juice, then allow the mixture to cool for about 15 minutes.
4. Strain the liquid through a fine mesh sieve into a pouring vessel to ensure a silky smooth texture.
5. Pour the mixture into ramekins or prepared lemon halves and refrigerate for at least 2 hours, or until the custard has set completely.

Notes

For the best results, use a kitchen timer during the boiling step. The acidity of the lemons is what sets the cream, so do not reduce the amount of lemon juice.

• Prep Time: 10 min
• Chilling Time: 2 hr
• Cook Time: 10 min
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 32g
• Sodium: 25mg
• Fat: 30g
• Saturated Fat: 19g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 110mg

Keywords: lemon posset, easy lemon dessert, 3 ingredient dessert, creamy lemon pudding, british dessert