Lemon Posset: The Ultimate Guide to Making This Classic Dessert

Lemon Posset: Prepare to be utterly captivated by this deceptively simple dessert that delivers an explosion of citrusy sunshine in every spoonful! Imagine a velvety smooth, intensely lemony cream that sets without the need for eggs or complicated baking techniques. That’s the magic of a truly great Lemon Posset, and I’m thrilled to share my foolproof recipe with you.

This delightful treat boasts a history as rich and creamy as its texture. Originating in medieval England, Lemon Posset was initially a hot drink made with ale or wine, curdled with cream and flavored with spices. Over time, the recipe evolved, shedding the alcohol and embracing the pure, bright flavors of lemon. It became a favorite among the aristocracy, a symbol of refined taste and elegant simplicity.

So, what makes Lemon Posset so irresistible today? It’s the perfect balance of sweet and tart, the luxurious mouthfeel, and the sheer ease of preparation. With just a handful of ingredients and minimal effort, you can create a dessert that’s guaranteed to impress. Whether you’re looking for a sophisticated ending to a dinner party or a comforting treat to brighten a gloomy day, this Lemon Posset recipe is your answer. Its tangy flavor and smooth texture make it a crowd-pleaser, and its simplicity makes it a winner in the kitchen. Let’s get started!

this Recipe

Ingredients:

• 1 pint (2 cups) heavy cream
• 1 cup granulated sugar
• 1/4 cup freshly squeezed lemon juice (from about 2 lemons)
• 1 teaspoon lemon zest, finely grated
• Optional: Fresh berries, shortbread cookies, or biscotti for serving

Preparing the Lemon Posset

Okay, let’s get started! This Lemon Posset recipe is incredibly simple, but the key is to be patient and let the ingredients do their magic. The beauty of this dessert lies in its simplicity – just a few ingredients transforming into a creamy, tangy delight.

1. Combine Cream and Sugar: In a medium-sized, heavy-bottomed saucepan, pour in the heavy cream and add the granulated sugar. Make sure your saucepan is heavy-bottomed to prevent scorching. This is crucial for even heating and a smooth final product.
2. Heat the Mixture: Place the saucepan over medium heat. Stir the cream and sugar constantly until the sugar is completely dissolved. You’ll know it’s dissolved when you can’t feel any granules when you rub a small amount of the mixture between your fingers. This usually takes about 5-7 minutes. Don’t rush this step! Undissolved sugar can affect the texture of the posset.
3. Bring to a Gentle Simmer: Once the sugar is dissolved, bring the mixture to a gentle simmer. A simmer is when you see small bubbles forming around the edges of the pan, but it’s not a rolling boil. Reduce the heat slightly if necessary to maintain a gentle simmer.
4. Simmer for Three Minutes: Continue to simmer the cream and sugar mixture for exactly 3 minutes, stirring occasionally. This step is important for thickening the cream slightly. Set a timer to ensure accuracy. Over-simmering can lead to a grainy texture, while under-simmering might result in a posset that’s too runny.
5. Remove from Heat: After simmering for 3 minutes, remove the saucepan from the heat. It’s important to take it off the heat completely before adding the lemon juice to prevent curdling.
6. Add Lemon Juice and Zest: Now, gently stir in the freshly squeezed lemon juice and lemon zest. Be careful not to over-stir at this point. Just enough to combine the ingredients. The lemon juice will react with the cream, causing it to thicken almost immediately.
7. Observe the Thickening: You’ll notice the mixture starting to thicken as soon as the lemon juice is added. It should have a slightly thicker consistency than heavy cream. If it doesn’t thicken immediately, don’t worry! It will continue to thicken as it cools.

Pouring and Setting the Posset

Now comes the easy part – pouring the posset into serving dishes and letting it set. This is where you can get creative with your presentation!

8. Prepare Serving Dishes: Divide the lemon posset mixture evenly among four small ramekins, glasses, or dessert cups. I like to use small glass ramekins so you can see the beautiful texture of the posset.
9. Cool Slightly: Allow the possets to cool slightly at room temperature for about 15-20 minutes. This will help prevent condensation from forming on the surface when you refrigerate them.
10. Refrigerate: Cover the ramekins with plastic wrap, pressing it gently onto the surface of the possets to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight. This chilling time is crucial for the posset to set properly and develop its signature creamy texture.

Serving the Lemon Posset

The final step is the best – enjoying your homemade Lemon Posset! There are so many ways to serve it and make it extra special.

12. Remove from Refrigerator: Before serving, remove the possets from the refrigerator about 10-15 minutes beforehand. This allows them to soften slightly and enhances their creamy texture.
13. Garnish (Optional): Garnish with fresh berries, such as raspberries, blueberries, or strawberries. The tartness of the berries complements the sweetness and tanginess of the posset perfectly. You can also add a sprinkle of lemon zest for extra flavor and visual appeal.
14. Serve: Serve the Lemon Posset chilled. It’s delicious on its own, or you can serve it with shortbread cookies, biscotti, or any other crunchy biscuit for dipping. The contrast in textures is delightful!

Tips for Success:

• Use Fresh Lemon Juice: Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice often has a metallic taste that can detract from the overall experience.
• Don’t Overcook: Be careful not to overcook the cream and sugar mixture. Overcooking can result in a grainy texture.
• Chill Thoroughly: Make sure to chill the possets for at least 3 hours, or preferably overnight, to allow them to set properly.
• Adjust Sweetness: If you prefer a less sweet posset, you can reduce the amount of sugar slightly. However, keep in mind that the sugar also contributes to the texture of the posset.
• Experiment with Flavors: While this recipe is for classic Lemon Posset, you can experiment with other citrus fruits, such as lime or orange. You can also add a splash of vanilla extract or a pinch of cardamom for a different flavor profile.

Troubleshooting:

• Posset is too runny: If your posset is too runny, it may not have been chilled for long enough. Try chilling it for a longer period of time. If it’s still runny after chilling, it may be because the cream wasn’t simmered for long enough, or the lemon juice wasn’t acidic enough.
• Posset is grainy: If your posset is grainy, it may be because the cream and sugar mixture was overcooked. Be sure to simmer it for only 3 minutes.
• Posset curdled: If your posset curdled, it may be because the lemon juice was added while the cream was still too hot. Make sure to remove the saucepan from the heat completely before adding the lemon juice.

Variations:

• Lime Posset: Substitute lime juice and zest for the lemon juice and zest.
• Orange Posset: Substitute orange juice and zest for the lemon juice and zest.
• Vanilla Posset: Add 1 teaspoon of vanilla extract to the cream and sugar mixture while simmering.
• Cardamom Posset: Add 1/4 teaspoon of ground cardamom to the cream and sugar mixture while simmering.

Enjoy your delicious and easy-to-make Lemon Posset! I hope you love it as much as I do.

Conclusion:

This Lemon Posset isn’t just another dessert; it’s an experience. The silky smooth texture, the bright, tangy lemon flavor, and the effortless preparation make it a dessert that’s both impressive and incredibly easy to achieve. If you’re looking for a showstopper that requires minimal effort, this is it. Trust me, once you taste the creamy, citrusy perfection, you’ll understand why I’m so enthusiastic about it. It’s a guaranteed crowd-pleaser and a recipe you’ll find yourself reaching for again and again.

But the best part? It’s incredibly versatile! While the classic Lemon Posset is divine on its own, there are so many ways to customize it to your liking. For a more decadent treat, try topping it with fresh berries like raspberries or blueberries. The tartness of the berries complements the lemon beautifully. A sprinkle of toasted coconut flakes adds a delightful textural contrast and a hint of tropical flavor. Or, for a more sophisticated touch, garnish with candied lemon peel or a sprig of fresh mint.

If you’re feeling adventurous, you can even experiment with different citrus fruits. Lime Posset is a refreshing twist, or you could try a combination of lemon and orange for a more complex flavor profile. A splash of limoncello or Grand Marnier adds a boozy kick that’s perfect for a special occasion. For a dairy-free version, try using full-fat coconut cream instead of heavy cream, although the texture will be slightly different.

Serving suggestions? The possibilities are endless! Lemon Posset is elegant enough to serve at a dinner party, yet simple enough to enjoy as a weeknight treat. Serve it in small ramekins or elegant glasses for a sophisticated presentation. It’s also delicious served alongside shortbread cookies or biscotti for dipping. For a lighter dessert, pair it with a scoop of lemon sorbet or a dollop of whipped cream.

I truly believe that everyone should have this recipe in their repertoire. It’s a testament to the fact that simple ingredients, when combined with a little bit of technique, can create something truly extraordinary. The beauty of this Lemon Posset lies in its simplicity and the pure, unadulterated flavor of fresh lemons. It’s a dessert that’s both comforting and elegant, perfect for any occasion.

So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed. I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try any variations? What did you think of the texture and flavor? Share your photos and comments with me – I can’t wait to see your creations! Don’t be shy, let me know how your Lemon Posset turned out! Happy cooking (and eating!). I am sure you will love this recipe as much as I do.