Lemon Posset

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This old-fashioned British dessert is luxuriously creamy, lusciously tangy, and incredibly easy to make—all with just five simple ingredients. No eggs, no gelatin, and no complicated techniques!

Prep Time15

Cook Time5

Chilling time4

Total Time4 20

Course: Dessert

Cuisine: British

Servings: servings

Calories: 2283kcal

Author: Heather Perine

Ingredients

4 large lemons
2 cups (240 ml) heavy whipping cream
⅔ cup (134 g) granulated sugar
Pinch of salt
¼ cup (60 ml) freshly squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest

Instructions

Cut lemons in half. Run a small paring knife or spoon around the inside edge to separate the flesh from the rind. 4 large lemons
Use a spoon to gently scoop out the fruit segments and juice into a bowl.
Pat the inside dry with a paper towel to remove excess moisture
In a saucepan over medium heat, combine the heavy cream, sugar, and salt. Stir until the sugar dissolves. 2 cups (240 ml) heavy whipping cream ⅔ cup (134 g) granulated sugar Pinch of salt
Bring to a gentle simmer and let it bubble for 5 minutes. Stir occasionally.
Remove from heat and stir in the lemon juice, vanilla extract, and zest. ¼ cup (60 ml) freshly squeezed lemon juice 1 teaspoon vanilla extract 1 teaspoon lemon zest
Let it cool slightly, pour into serving glasses or hollowed fruit. Chill for at least 4 hours or until set.
Garnish with whipped cream, lemon zest, or berries before serving.

Notes

Storage: Store covered in the fridge for up to 4 days. I do not recommend freezing.
Use Heavy Cream Only-Posset relies on the fat content in heavy cream to set properly. Do not substitute with milk or half-and-half, as they won’t thicken the same way.
Before the mixture reaches a simmer, ensure the sugar is completely dissolved to avoid a grainy texture.
Let the mixture gently simmer for 5 minutes—this thickens it slightly and helps it set later. Boiling too aggressively can cause the cream to separate.
you’ve simmered the cream, remove it from the heat before stirring in the citrus juice. If added while still boiling, the acid can cause the cream to curdle.
you pour the posset into serving dishes while too hot, it might form condensation on top. Let it sit for 5 minutes before transferring to ramekins or citrus shells.
Posset needs time to set properly—overnight is even better for a firmer texture.
Let the posset cool to room temperature before placing it in the fridge and keep space around the dishes to ensure even chilling.

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