Simply Perfect Lemon Posset - Seasons and Suppers (2024)

Lemon Posset is a luscious, creamy lemon dessert, that is thick and velvety, with a fresh lemon flavour. Posset is incredibly easy to make, can be made ahead and is a simply perfect and delicious way to end any meal.

I’m not sure there is a dessert more deliciously satisfying than a lemon posset. With just 3 ingredients and about 15 minutes of cooking on the stove-top, there are also few desserts that can rival its simplicity of ingredients or process. It is, in my opinion … simply perfect.

If you’ve never experienced a lemon posset, once you do, you will find yourself making it just because you dreaming about opening up the fridge and finding one inside. And you’ll find yourself making it when you need a dessert that will be the perfect ending for a special dinner. And you’ll find yourself making it when you just need a dessert that is easy and can be made well ahead. And you’ll find yourself making it whatever the season. It’s the little black dress of desserts :)

What is lemon posset

Lemon posset is a traditional British dessert that dates back to the Middle Ages. It is a simple, yet luxurious creamy dessert, made with just a few basic ingredients: cream, sugar, and lemon juice. The result is a smooth and velvety custard-like dessert with a rich and tangy flavour.

How does lemon posset set?

Lemon posset sets and thickens primarily due to a chemical reaction between the acidic lemon juice and the proteins in the cream. The proteins in the cream coagulate when they come into contact with the acid from the lemon juice. This coagulation process is what gives lemon posset its characteristic custard-like texture.

The correct balance of acid and dairy is critical for achieving the perfect texture. Too much acid can cause the mixture to curdle too quickly and become grainy, while too little acid might not set into a thick, creamy texture. The refrigeration further helps the proteins to set and solidify, creating the smooth and creamy texture of lemon posset.

Ingredients You’ll Need

Basic posset needs just 3 ingredients – heavy cream, sugar and lemons. Here are a few more details on these ingredients.

Heavy Cream – also known as whipping cream, this is typically 35% butterfat. Heavy cream is required for proper setting of this posset.

Sugar – white granulated sugar is recommended, for best results. Reducing the sugar is not recommended, as it may affect the setting of the posset, as well as possibly being overly tart in flavour. Additionally, the sugar works to ensure those curds are smooth and silky and not lumpy. Alternate sweeteners may work in posset. Refer to the FAQ section below for more information.

Lemons – this recipe uses regular lemons. It is possible to use Meyer lemons for posset. See the FAQ section below for some additional information for using Meyer lemons.

Optional, but recommended ingredients …

Pinch of salt
Some fresh berries for topping (or see below for other topping options)
Mint leaves and a dusting of confectioners’ sugar for garnish

Step by Step Photos

• Step 1: Gather and measure the simple ingredients.
• Step 2: Add the cream, sugar and lemon zest to a medium saucepan. Heat over medium heat, stirring regularly, until the mixture comes to a boil.
• Step 3: Lower the heat to medium low. Simmer actively, but gently, until it thickens slightly and reduces to 2 cups. On my stovetop, a “gentle, active simmer” was achieved with the burner a touch lower than medium-low.
• Step 4: Measure the cream mixture in a measuring cup to check it has reduced to 2 cups.
• Step 5: Remove the saucepan from the heat and add the lemon juice. Stir to combine then let stand 20-25 minutes to cool. After sitting, the mixture should have developed a thin skin on top of the mixture.
• Step 6: Strain the mixture to remove the lemon zest and any curds, then divide between 6 small ramekins. Chill uncovered for at least 3 hours before serving.

FAQ

Top Posset Tips

• Even though the posset just has a few simple ingredients and is pretty simple to make, it is important that you follow the directions carefully, in terms of simmering level, simmering time and making sure it cooks down to exactly 2 cups of liquid. Have a measuring cup handy to test it regularly. This simmering process is cooking off the water in the cream, leaving the perfect amount of butterfat to react with the lemon juice you will be adding later, for a perfectly textured finished dish.
• A gentle, active simmering doesn’t mean boiling. Boiling could cause the mixture to scorch or boil over and may affect the set of the posset. Adjust the heat under the pot as necessary, so the mixture bubbles gently over much of the surface, but the bubbles don’t burst or disappear quickly.
• This is a little-goes-a-long-way dessert, so you definitely don’t need a large serving to be satisfied. It is best enjoyed in very small servings, in my opinion. The 2 cups of liquid could definitely be distributed between 5 or even 6 serving dishes. It may seem small, but it’s a little-goes-a-long-way dessert.

Storing and Freezing Posset

Store the posset, covered with plastic wrap (after the 3 hour setting period), for for about 2-3 days, after which it starts to loose quality.

Lemon Posset can be frozen, but it should never be the first option, as the texture of the posset will change somewhat from the freeze/thaw process. I would freeze only to avoid wasting left-overs.

originally published on Apr 9, 2020 (last updated Sep 12, 2023)

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