Lemon Posset

About Lemon Posset

Lemon Posset is a lusciously smooth, creamy British dessert with an unmistakable citrus zing that dances on the tongue. Dating back to medieval England, posset was once a warm spiced drink but has evolved into a rich, no-bake custard-like dessert with only three main ingredients. Its silky texture and vibrant lemon flavor make it a perfect treat for spring brunches, summer garden parties, elegant dinner parties, or a quick yet luxurious weeknight dessert. The balance of tartness from fresh lemon juice and the richness of heavy cream creates an indulgence that’s simple to make yet refined in flavor and presentation.

this recipe

What You’ll Need for Lemon Posset

Complete Ingredients List

• 2 cups heavy cream
• ¾ cup granulated sugar
• Zest of 2 lemons
• ½ cup fresh lemon juice (about 3–4 lemons)
• Optional: Fresh berries and mint leaves for garnish

Ingredient Substitutions & Alternatives

• Dairy-Free: Use full-fat coconut cream instead of heavy cream for a tropical twist.
• Sugar-Free: Swap sugar with a 1:1 sugar substitute like erythritol or monk fruit sweetener.
• Flavor Variations: Try using lime or orange juice instead of lemon.
• Enhancers: Add vanilla bean paste or infuse with herbs like thyme or basil for a gourmet touch.

How to Make Lemon Posset

Step 1: Simmer the Cream and Sugar

In a medium saucepan, combine the heavy cream and sugar. Set the heat to medium and bring the mixture to a gentle simmer, stirring frequently. Do not boil. Simmer for about 5 minutes until the sugar is completely dissolved. Then, remove the pan from heat.

Step 2: Add Lemon Zest and Juice

Stir in the lemon zest and freshly squeezed lemon juice. The acid from the lemon will immediately begin thickening the cream. Stir gently but thoroughly to combine. Let the mixture cool at room temperature for 10 minutes to begin setting.

Step 3: Pour into Serving Dishes

Pour the lemon cream mixture into ramekins, glasses, or jars — filling each about ¾ full. Wipe the rims clean if needed and place them on a tray to make refrigeration easier.

Step 4: Chill Until Set

Transfer to the refrigerator and chill for at least 4 hours or overnight. The mixture will thicken into a silky, pudding-like consistency.

Step 5: Garnish and Serve

Top with fresh berries and mint just before serving for a vibrant, elegant presentation.

Serving Suggestions for Lemon Posset

How to Serve Lemon Posset

Serve chilled, directly from the refrigerator. Use elegant dessert glasses, espresso cups, or ramekins for presentation. For events, small jars or mini dessert glasses make a beautiful display.

Perfect Pairings & Toppings

• Fresh berries: raspberries, blueberries, or sliced strawberries
• Mint leaves for freshness and color contrast
• Candied lemon peel for texture and citrus punch
• Shortbread or butter cookies on the side
• Toasted coconut or a dusting of powdered sugar

Storing & Preserving Lemon Posset

Best Storage Methods

Cover each serving with plastic wrap or lids and store in the refrigerator. Lemon posset will keep well for up to 2 days. Do not leave it at room temperature for extended periods.

Reheating or Freezing Tips

Reheating is not recommended as the texture will break. Freezing is possible, but the texture may become grainy upon thawing. If you do freeze it, store in an airtight container and thaw slowly in the fridge. Consume within one month.

Tips for Perfect Lemon Posset Every Time

Avoid These Common Mistakes

• Do not boil the cream — keep it at a gentle simmer.
• Use fresh lemon juice, not bottled — it has the acidity needed to set the cream.
• Chill for at least 4 hours — rushing this step leads to runny posset.
• Zest only the yellow part — the white pith is bitter.

Helpful Tricks for Success

• Use a microplane for fine lemon zest.
• Strain the mixture after adding juice and zest for a smoother texture.
• Chill your serving glasses ahead of time for an extra refreshing touch.
• Layer with graham cracker crumbs or fruit for a parfait-style dessert.

Fun Variations of Lemon Posset

Flavor Variations or Recipe Twists

• Lavender Lemon Posset: Steep culinary lavender in the cream before simmering.
• Berry Swirl: Add a swirl of raspberry or blueberry purée before chilling.
• Citrus Swaps: Try lime, blood orange, or grapefruit juice for different flavor notes.
• Vanilla Bean: Add vanilla bean paste or a whole bean for warmth and complexity.

Dietary-Friendly Adjustments

• Vegan: Use coconut cream and set with a pinch of agar-agar. Sweeten with maple syrup.
• Keto: Use a keto-friendly sweetener like monk fruit and fresh lemon juice.
• Paleo: Swap sugar with maple syrup and use non-dairy cream alternatives.

Frequently Asked Questions

What if my lemon posset doesn’t set?

This could be due to not simmering the cream long enough or using lemon juice that isn’t acidic enough. Always use fresh lemons and ensure the cream simmers for a full 5 minutes.

Can I make lemon posset in advance?

Yes! Lemon posset is perfect for making ahead. Prepare it the day before and keep it refrigerated until ready to serve. Garnish just before serving.

Can I use bottled lemon juice?

It’s not recommended. Bottled juice lacks the natural acidity and freshness required to properly set the cream and gives a dull flavor.

How long does lemon posset last in the fridge?

Up to 2–3 days when covered and refrigerated properly. Be sure not to leave it at room temperature for long periods.

Is lemon posset the same as lemon mousse?

No. Lemon mousse typically involves eggs or gelatin for structure and may include whipped egg whites or cream for airiness. Lemon posset is richer and silkier, with just cream, sugar, and lemon.

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