Lemon Posset

The bright, zesty aroma of fresh lemons fills the air as you whip up a batch of Lemon Posset. This creamy dessert is surprisingly simple, taking just 20 minutes of active time, and it delivers a delightful tangy-sweet flavor that will leave your taste buds wanting more. The secret to its decadent texture lies in the combination of heavy cream and lemon juice, creating a culinary masterpiece that feels indulgent without being overly heavy.

This recipe is perfect for entertaining guests or as a refreshing treat on a warm day. It’s an excellent make-ahead option too, as the possets need at least four hours of refrigeration to set properly, allowing you to prepare this delightful dessert in advance.

Why You’ll Love This Recipe

• This posset has a silky, creamy texture that melts in your mouth.
• The combination of bright lemon flavor and rich cream creates a perfect balance.
• It’s a no-bake dessert that requires minimal cooking time.
• Serve it in lemon halves for a charming presentation.

What You’ll Need

Here’s what you need to create your delicious Lemon Posset:

For the Posset

• 1 cup heavy cream
• ⅓ cup sugar
• ¼ teaspoon kosher salt
• ½ tablespoon lemon zest
• 2½ tablespoons lemon juice
• 1 teaspoon vanilla extract

For the Lemons

• 3 large lemons, zest and juice

Note: Use fresh lemons for the best flavor.

Substitutions & Swaps

• Heavy cream: Can use coconut cream for a dairy-free version.
• Sugar: Substitute with honey or maple syrup.
• Vanilla extract: Use lemon extract for an extra citrus kick.
• Kosher salt: Sea salt works as a fine alternative.

How to Make It

Follow these simple steps to whip up your Lemon Posset.

Grate and Juice

Grate ½ tablespoon of zest from one lemon. Slice the remaining lemons in half lengthwise, then use a spoon to remove the insides and juice them through a fine-mesh sieve. Measure out 2½ tablespoons of lemon juice and set aside the rest for future use.

Simmer Cream Mixture

In a small saucepan, bring the heavy cream, sugar, kosher salt, and lemon zest to a gentle simmer over medium-low heat. Continue to simmer and whisk occasionally for about 5 minutes.

Incorporate Lemon and Strain

Whisk in the measured lemon juice and vanilla extract, then strain the mixture through a fine-mesh sieve to remove the zest and any solids for a smooth texture.

Divide and Chill

Evenly divide the mixture into the lemon halves. Cover with plastic wrap and refrigerate for at least 4 hours. Before serving, let sit at room temperature for 5 to 10 minutes.

How to Store It

Fridge: Store in the refrigerator for up to 3 days in an airtight container.
Freezer: No, it doesn’t freeze well due to the cream texture.
Reheat: Not applicable; serve chilled.

Tips for Best Results

• Use fresh lemons for optimal brightness in flavor.
• Make sure to let the possets rest before serving for the best mouthfeel.
• Adjust the sugar to your taste, depending on the tartness of the lemons.
• Keep an eye on the cream while simmering to prevent it from boiling over.

Serving Suggestions

• Garnish with fresh berries for added color and flavor.
• Pair with shortbread cookies for a delightful textural contrast.
• Serve at a summer gathering for a refreshing dessert option.