If you want a dessert that’s simple to make but still feels fancy, lemon posset is a great option! This classic British treat is a silky, citrusy custard that requires just three key ingredients and no special equipment.
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It sounds complicated, but this Lemon Posset is so easy to make. All you will need is heavy cream, sugar, and lemons. These basic ingredients come together to create a rich and creamy dessert that anyone can make, no matter your cooking experience.
What makes lemon posset special is its silky texture and tangy lemon flavor. It’s delicious on its own but even better with fresh raspberries or a crunchy cookie on the side. Plus, since there’s no baking involved, it’s one of the easiest desserts to whip up!
If you are looking for more lemon desserts, make sure to try this Lemon Sponge Pie recipe or these Ricotta Lemon Muffins recipe.
Recipe Highlight
Type of recipe: Dessert
Cooking method: Stovetop
Skill level: Easy with mixing and reducing the cream
Flavors & textures: Lemon flavor with a silky, pudding consistency
Recipe Ingredients
- Heavy cream – This is the foundation of the dessert, lending that rich and smooth texture. Be sure to use full-fat cream for the creamiest result.
- Granulated sugar – Granulated sugar is dissolved into the cream, sweetening it just enough to balance the tart lemon flavor. Adjust the sugar slightly if you prefer a sweeter finish.
- Lemons – You’ll need both the juice and zest of fresh lemons, which bring brightness and tang to the dessert. Always use fresh lemons for the best flavor.
- Optional Garnish: Fresh raspberries
How To Make Lemon Posset
Step 1. Juice the lemons and strain. If you need guidance on juicing your lemon, check out this article on how to measure it. The Juice of One Lemon
Step 2. In a medium saucepan, combine the cream and the sugar.
Step 3. Bring mixture to a boil, stirring to dissolve the sugar. Continue boiling over medium heat until the mixture reduces to 2 cups. This will take about 10 minutes. Watch that the cream does not boil over. Pour the cream mixture into a 2-cup measuring cup to make sure it is at or close to 2 cups. If not, return the cream to the saucepan and continue boiling.
Step 4. When the mixture is reduced to two cups, remove the saucepan from the heat and pour into a bowl, then stir the lemon juice into the cream mixture.
Step 5. Let the mixture cool for 15 minutes, then strain the cream through a mesh strainer into a bowl or measuring cup. Pour the custard into four ramekins, then refrigerate for two hours or until set.
You can leave the posset as is or top it with raspberries and lemon zest.
Storage
If you have any leftover lemon cream, store it covered in the refrigerator for up to 3 days. The texture may become slightly firmer, but it will still taste delicious.
What To Pair This Lemon Posset
Lemon posset is wonderfully versatile and can be paired with a variety of textures and flavors to make it even more special. Here are some ideas:
- Fresh Fruit: Aside from raspberries, try blueberries or strawberries to complement the zesty lemon flavor.
- Cookies: Buttery shortbread such as Easy Lemon Shortbread Cookies or a fruity biscotti provides a delightful crunch alongside the creamy dessert.
- Dinner Pairing: Complement your meal with a Whole Roasted Lemon Pepper Chicken or a grilled salmon fillet for a satisfying and elegant combination.
FAQ’s
While you can use whipping cream, heavy cream is preferred because of its higher fat content. This ensures a creamier, richer texture for your posset.
If your mixture didn’t set, it’s likely due to insufficient acidity from the lemons. Make sure to use fresh lemon juice and measure the proportions correctly. Also, ensure the cream mixture was adequately heated during the initial step.
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Recipe
Lemon Posset
Ingredients
- 2 cups heavy cream
- ⅔ cup granulated sugar
- 2 – 3 lemons enough to make 6 tablespoons of lemon juice
- 1 pint raspberries option for garnish
Instructions
- Juice the lemons and strain. Optionally, zest a lemon for garnish.
- In a medium saucepan, combine the cream and the sugar.
- Bring mixture to a boil, stirring to dissolve the sugar. Continue boiling over medium heat until the mixture reduces to 2 cups. This will take about 10 minutes. Watch that the cream does not boil over. Pour the cream mixture into a 2-cup meauring cup to make sure it is at or close to 2 cups. If not, return the cream to the saucepan and continue boiling.
- When the mixture is reduced to two cups, remove the saucepan from the heat and pour into a bowl then stir the lemon juice into the cream mixture.
- Let the mixture cool for 15 minutes then strain the cream through a mesh strainer into a bowl or measuring cup.
- Pour the custard into 4 ramekins, then refrigerate for two hours or until set.
- You can leave the posset as is or top it with raspberries and lemon zest.
Notes
- Make sure to boil the cream mixture until it has reduced to approximately 2 cups
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Nutrition
First published: April 25, 2016. Last updated: March 30, 2024, for better readability.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
The touch of ginger in this is my favorite part. Great flavor and the perfect little dessert!
This was so delicious. I was worried the ginger would be too much but it was perfect. Will definitely be making again!