Name: Easy Lemon Posset – Quick and Elegant Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 3 h 20 min
Cuisine: British
Ingredients: 2 cups (16 ounces, 473 ml) heavy cream; ⅔ cup (4.67 ounces, 132 grams) granulated sugar; 1 Tablespoon lemon zest; 6 Tablespoons (3 ounces, 89 ml) fresh lemon juice (from 2 to 3 lemons)

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Introduction

Lemon Posset is a delightfully simple British dessert with a creamy, silky texture and bright citrus flavor. Made with just a few ingredients, it’s quick to prepare yet elegant enough to serve at dinner parties.

A clear glass dessert cup with a wide, shallow bowl shows three visible layers: a smooth, pale yellow pudding forming the largest middle layer, topped with a small swirl of white whipped cream, and crowned by a bright red raspberry at the center. The glass stands on a white marbled surface with a shiny silver spoon placed in front of it, and a red cloth is softly blurred in the background. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (16 ounces, 473 ml) heavy cream
⅔ cup (4.67 ounces, 132 grams) granulated sugar
1 Tablespoon lemon zest
6 Tablespoons (3 ounces, 89 ml) fresh lemon juice (2 to 3 lemons)

Instructions

Step 1: Combine the heavy cream, sugar, and lemon zest in a medium saucepan. Bring the mixture to a boil over medium heat, stirring frequently to dissolve the sugar. Continue boiling until the mixture reduces to about 2 cups, which takes 8 to 10 minutes.
Step 2: Remove the saucepan from heat and stir in the fresh lemon juice. Let the mixture sit undisturbed for about 20 minutes until it cools slightly and a skin forms on top. Strain the mixture through a fine-mesh strainer into a bowl, discarding the lemon zest.
Step 3: Pour the strained mixture evenly into 4 serving glasses or 6 ramekins. Refrigerate uncovered until set, at least 3 hours.
Step 4: Once chilled, cover the possets with plastic wrap and store in the refrigerator for up to 2 days. Before serving, unwrap and let sit at room temperature for 10 minutes. Garnish with whipped cream and raspberries if desired.

Tips & Variations

Use high-quality heavy cream; the fat content is crucial for achieving the signature velvety texture when combined with lemon juice. Avoid substituting with half and half or milk.
Strain the posset into a measuring cup first to make it easier to transfer into serving dishes without spilling.

Storage

Store the lemon posset in the refrigerator covered with plastic wrap for up to 2 days. Let it come to room temperature for about 10 minutes before serving to enhance the softness of the texture. Reheating is not recommended as it will affect the texture.

How to Serve

A clear, glass dessert cup holds a smooth, creamy pale yellow custard filling most of the cup. On top of the custard, there is a small swirl of white whipped cream, and a single bright red raspberry sits neatly at the center. The cup stands on a white marbled surface, with a shiny silver spoon resting nearby, reflecting light softly. The dessert looks fresh and inviting, with soft shadows giving depth to the glass and the creamy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon posset ahead of time?

Yes, you can prepare lemon posset up to 2 days in advance. Just keep it refrigerated and covered until ready to serve.

What can I use to garnish lemon posset?

Fresh raspberries, whipped cream, or a sprig of mint complement lemon posset beautifully and add a touch of color and freshness.