Lemon Posset Easiest Dessert

This creamy lemon posset transforms just three simple ingredients into an elegant dessert that feels like culinary magic. The silky, citrus-infused custard sets without gelatin, creating a perfect balance of tangy brightness and rich indulgence that never fails to impress my dinner guests.

I discovered this traditional English dessert while traveling through the Cotswolds and was amazed by its simplicity. What started as a vacation souvenir has become my signature dessert when hosting dinner parties throughout spring and summer.

Ingredients

• Heavy cream: provides the luxurious base for this dessert and creates that magical setting action
• Granulated sugar: balances the tartness of the lemon while helping the cream thicken
• Fresh lemon juice: is absolutely essential for authentic flavor and proper setting choose unwaxed lemons when possible
• Lemon zest: contains essential oils that amplify the citrus flavor profile look for bright yellow fruits with tight smooth skin
• Fresh berries: optional but provide beautiful color contrast and complement the lemon perfectly

Step-by-Step Instructions

Combine Cream and Sugar:

Pour the heavy cream and granulated sugar into a medium saucepan over medium heat. Stir continuously until the sugar completely dissolves into the cream. Continue heating until the mixture reaches a gentle simmer with small bubbles forming around the edges. Watch carefully to prevent boiling which can affect the final texture.

Add the Citrus:

Remove the saucepan from heat once the cream mixture has simmered. Immediately add the freshly squeezed lemon juice and zest stirring gently but thoroughly. The acidity will immediately begin to work its magic causing the mixture to thicken slightly. Ensure even distribution of the zest throughout the mixture.

Pour and Set:

Allow the mixture to cool for approximately 10 minutes before pouring into serving vessels. Divide the mixture evenly among individual ramekins glasses or dessert cups filling each about three quarters full. The posset will continue to thicken as it cools.

Refrigerate:

Cover each container with plastic wrap placed directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours though overnight chilling yields the best texture. The posset needs this time to set properly into its signature silky consistency.

Garnish and Serve:

Just before serving remove the possets from the refrigerator and top with fresh berries mint leaves or a small shortbread cookie. The contrast between the smooth cream and fresh fruit creates textural interest while complementing the bright lemon flavor.

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The humble lemon is truly the star of this dessert. I once served this at a summer garden party where an elderly guest told me it reminded her of the possets her grandmother made in postwar England. Seeing her face light up with that food memory remains one of my favorite cooking moments.

Make It Seasonal

This classic dessert adapts beautifully throughout the year. In summer pair with fresh raspberries or blackberries for a vibrant contrast. Fall brings opportunities to add warming spices like cinnamon or nutmeg to the cream mixture. Winter versions shine with a splash of limoncello or candied citrus peel. Spring calls for delicate edible flowers as garnish which transform this simple dessert into something truly special.

Troubleshooting Tips

The primary reason possets fail to set properly is insufficient acid. If your dessert remains too loose after chilling ensure you used freshly squeezed lemon juice rather than bottled which can vary in acidity. Another common issue is overheating the cream mixture. Gentle simmering rather than vigorous boiling creates the optimal protein structure for setting. Finally proper cooling time matters allow a full four hours minimum in the refrigerator before serving.

Serving Suggestions

While perfect on its own the lemon posset pairs beautifully with complementary textures. Serve alongside crisp shortbread cookies for dunking or contrasting textural elements. For special occasions create a dessert trio with small portions of posset alongside fresh berries and dark chocolate truffles. The bright lemon flavor makes it an excellent finale to rich meals like roast lamb or creamy pasta dishes where its acidity cuts through lingering richness on the palate.

Recipe FAQs

→ How long does lemon posset need to set?

Lemon posset needs at least 4 hours in the refrigerator to properly set. For best results, making it a day ahead allows the flavors to fully develop and ensures the perfect creamy texture.

→ Can I use other citrus fruits instead of lemon?

Yes! While lemon creates the classic posset, you can experiment with lime, orange, or even grapefruit. Each citrus will create a slightly different flavor profile while maintaining the same silky texture.

→ Why did my posset not set properly?

If your posset didn't set, the most common reasons are: not using enough acid (lemon juice), not bringing the cream to a proper simmer, or not allowing enough chilling time. The acid from the lemons needs to properly react with the cream to create the thickening effect.

→ Is lemon posset similar to lemon curd?

While both feature bright lemon flavor, they're quite different. Lemon posset is made with cream and has a silky, pudding-like consistency. Lemon curd contains eggs and butter and has a more spreadable, custard-like texture.

→ How long does lemon posset keep in the refrigerator?

Lemon posset will keep well in the refrigerator for up to 3 days. Cover each serving with plastic wrap pressed directly onto the surface to prevent a skin from forming.

→ Can I make lemon posset dairy-free?

Traditional posset relies on the chemical reaction between dairy cream and acid. Some have had success using full-fat coconut cream as a substitute, though the texture and setting properties may differ slightly from the classic version.