Go Back
To make a delightful lemon posset, you need a few key items. Here’s your shopping list: - 2 cups heavy cream - 3/4 cup granulated sugar - 1/3 cup freshly squeezed lemon juice (about 2-3 lemons) - Zest of 1 lemon These ingredients create a creamy and tangy dessert. The heavy cream gives it a rich texture, while the sugar balances the tartness of the lemon. Adding garnishes can elevate your dessert. Here are some fun options: - Fresh berries (strawberries, raspberries, or blueberries) - Mint leaves for a pop of green These garnishes add color and freshness to your posset. They also provide a nice contrast to the creamy texture. Using high-quality ingredients makes a big difference. Fresh lemons give the best flavor. When you use fresh juice, the taste is bright and vibrant. Avoid bottled juice; it lacks that fresh zing. Good cream also matters. Opt for heavy cream with a high fat content. This will ensure your posset is smooth and luscious. Quality ingredients lead to a more satisfying dessert. For the full recipe, check out the complete guide! Start by gathering your ingredients. You will need heavy cream and granulated sugar. Pour the cream and sugar into a medium saucepan. Heat it over medium heat. Stir it gently as it warms. You want the sugar to dissolve completely. Keep an eye on it, so it does not boil. This should take about 5 to 7 minutes. Once the cream is hot and the sugar dissolves, remove the pan from heat. Now, add the freshly squeezed lemon juice. You can use about 2 to 3 lemons for this. Then, add the lemon zest for extra flavor. Mix this well until everything is combined. Let the mixture cool for about 5 minutes. This helps with the next step. Next, pour the mixture through a fine mesh sieve. This step catches any lumps or zest pieces. You want a smooth, creamy texture. Now, divide the mixture into small cups or ramekins. Cover them with plastic wrap and place them in the fridge. Let them chill for at least 4 hours. For the best texture, I suggest leaving them overnight. When ready to serve, top each posset with fresh berries and mint leaves. Enjoy this creamy citrus indulgence! For the full recipe, check out the details above. To get the best texture, use heavy cream. This makes the posset rich and smooth. Heat the cream gently. Stir until the sugar dissolves, but don’t let it boil. After adding the lemon juice and zest, let it cool slightly. Straining is key. It removes any bits, ensuring a silky finish. Chill until it sets. Aim for at least four hours in the fridge for the right firmness. You can play with flavors to make your posset unique. Add a splash of vanilla for warmth. Fresh herbs like basil can create an unexpected twist. If you want a sweeter taste, increase the sugar a bit. For a tangier kick, add more lemon juice or zest. Just remember, balance is key. Too much lemon can overpower the dish. Avoid boiling the cream. It can change the texture and flavor. Make sure to strain the mixture well. This prevents lumps from forming. Don’t skip the chilling time; it’s crucial for the posset to set properly. Always taste the mixture before pouring. Adjust flavors if needed. These small steps help you create a perfect lemon posset every time. Check out the Full Recipe to see how easy it is! {{image_2}} You can easily switch up lemon posset with other citrus fruits. Try orange or lime for a fun twist. Use the same amount of juice, just substitute the lemon juice. For orange posset, the flavor is sweeter and richer. Lime posset brings a zesty kick that many love. Both options keep the creamy texture and are just as delightful. If you want a grown-up version, consider adding liqueurs. A splash of limoncello gives a bright, sweet flavor. Alternatively, try a bit of gin or vodka for a unique touch. Just add about 2 tablespoons to the cream mixture. This small change makes the dessert feel more festive and special. You can also make lemon posset vegan. Use coconut cream instead of heavy cream. This gives a rich texture while keeping it dairy-free. For sweetness, maple syrup is a great choice. Use the same amount as sugar in the original recipe. This way, you keep the creamy goodness without any animal products. For the full recipe, please refer to the earlier section. To keep your lemon posset fresh, store it in the fridge. Use airtight containers, like glass jars. This helps prevent the dessert from absorbing other smells. Avoid letting it sit out for too long. Cover each dessert with plastic wrap before sealing. This adds a layer of protection against air exposure. Lemon posset can last about five days in the fridge. After that, it may lose its creamy texture and flavor. Always check for any signs of spoilage, like an off smell or unusual texture. If it looks or smells strange, it’s best to discard it. Freezing lemon posset is not recommended. The cream can separate when thawed. This may ruin the smooth texture you want. If you must freeze it, store it in small portions. When you’re ready to eat, let it thaw in the fridge overnight. Whip it gently to restore some creaminess, but it may not be the same as fresh. Enjoy your lemon posset straight from the fridge for the best flavor and texture. Lemon posset is a creamy dessert made with just three main ingredients: heavy cream, sugar, and lemon juice. You start by heating the cream and sugar until the sugar dissolves. Then, you add fresh lemon juice and zest for a zesty flavor. After mixing, you strain it to ensure a smooth texture. Finally, chill it until it sets. This dessert is rich and refreshing! While you can use bottled lemon juice, I recommend using fresh juice. Fresh lemons have vibrant flavor and aroma. Bottled juice can taste flat and may lack the brightness of fresh. If you want the best lemon posset, fresh is the way to go! I love serving lemon posset in small cups or ramekins. This makes it easy for guests to enjoy. You can top it with fresh berries and mint leaves for a pop of color and flavor. You can also add a drizzle of honey for extra sweetness. It looks lovely and tastes amazing! Yes, straining the mixture is important. It removes any curdled bits and lemon zest. This step ensures a silky-smooth texture, which is key for a great posset. It makes the dessert feel light and creamy on your palate. Absolutely! In fact, making lemon posset in advance is a great idea. You can prepare it a day ahead, allowing it to set overnight. This saves you time when hosting guests. Just remember to cover it well in the fridge to keep it fresh. For the full recipe, check out the details above! Lemon posset is a creamy, tangy treat made with simple ingredients. We explored essential ingredients, step-by-step instructions, and handy tips. I shared variations to suit different tastes and dietary needs. Proper storage helps keep your dessert fresh and tasty. Remember, using quality ingredients makes a big difference. Enjoy making this delightful dish and impress others with your skills. Keep experimenting with flavors to make it your own!

Lemon Posset Dessert

Indulge in a delightful treat with this easy Luscious Lemon Posset recipe! Made from simple ingredients like heavy cream, fresh lemon juice, and sugar, this creamy dessert is a showstopper. Perfect for any occasion, it's easy to prepare and best when chilled. Serve with fresh berries and mint for a beautiful finish. Ready to impress your guests? Click to explore the full recipe and enjoy a zesty twist on your dessert table!
Print Recipe Pin Recipe

Ingredients
  

2 cups heavy cream

3/4 cup granulated sugar

1/3 cup freshly squeezed lemon juice (about 2-3 lemons)

Zest of 1 lemon

Fresh berries (for garnish)

Mint leaves (for garnish)

Instructions
 

In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling (about 5-7 minutes).

    Remove the saucepan from heat and stir in the lemon juice and lemon zest. Mix well to combine. Allow the mixture to cool for about 5 minutes.

      Once slightly cooled, pour the mixture through a fine mesh sieve into a measuring jug or bowl to catch any curdled bits and lemon zest, ensuring a smooth texture.

        Divide the lemon posset evenly among small serving cups or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or until set (overnight is recommended for the best texture).

          When ready to serve, top each posset with fresh berries and a sprig of mint for garnish.

            Prep Time: 10 minutes | Total Time: 4.5 hours | Servings: 4-6