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5 from 1 review

Lemon Posset

Recipe by becky

  • Total Time2 hours 10 minutes
  • Yield4 3-ounce portions 1x

A lemon posset recipe comprised of cream, sugar, and fresh lemons. This British classic makes a refreshingly simple lemon dessert.

Ingredients

Scale

300 milliliters double cream* (1 1/4 cups)
105 grams granulated sugar (1/2 cup)
2 teaspoons lemon zest, packed
45 milliliters freshly squeezed lemon juice, passed through a sieve (1/4 cup, or about 1 1/2 large lemons)

Lemon slices, mint leaves, or candied citrus peel, to garnish

Instructions

To a medium saucepan, add the double cream and the granulated sugar, and whisk to combine.

Cream and sugar in a saucepan

Cream and sugar in saucepan with a whisk

Cook over medium-low heat, stirring gently until the sugar dissolves and the mixture thickens slightly, about 4 minutes. (You will see the color change from white to slightly yellow-ish.)

Lemon posset mixture on stovetop with whisk

Lemon posset mixture on stovetop with whisk

Remove from heat. Stir in the lemon zest and lemon juice.

Saucepan and whisk, dish of lemon juice, and dish of lemon zest on marble countertop

Lemon posset mixture in a saucepan with whisk

Lemon posset mixture in saucepan with spatula

Pour into small serving cups or ramekins.

Four ramekins of lemon posset on a marble countertop

Transfer ramekins to the refrigerator to chill, at least 2 hours, or overnight.

Garnish as desired. Serve immediately.

Store leftover lemon possets in the refrigerator for up to two days.

 

Equipment

Notes

*Or whipping cream/heavy cream. See post above for details.

Find it online: https://bastecutfold.com/lemon-posset/

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