Lemon Posset Recipe : ChefSane

If you’ve never delved into the sweet-and-sour world of Lemon Posset, then boy, are you in for a treat! This delightful British dessert is rich, creamy, and adorned with a tangy citrus note that’s absolutely divine to the palate. Perfect for afternoon tea gatherings, family dinners, and basically any occasion that calls for a sweet ending, this Lemon Posset recipe has got you well and covered. Trust me, it’s the bee’s knees and your taste buds will surely do a little jig in appreciation.

What’s more, it’s an effortless masterpiece that’s quite easy to whip up. So while it’s gourmet in taste, it’s far from the fiddly or complicated; indeed, it’s a cakewalk. And yes, I said it �� a stunningly simple recipe that results in a sophisticated, indulgent treat. What more could you ask for?


    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 3 hours 15 minutes (includes chilling time)
    Servings: 4
    Yield: 4 cups

Now let’s dive straight into the vibrant world of Lemon Possets, shall we?

Ingredients & Equipment You’ll Need


    2 cups heavy cream
    �� cup sugar
    2 large lemons
    Equipment: 4 dessert glasses, zest grater, juicer, saucepan

Lemon is the star of the show in this recipe, providing the much-needed zest and sour notes. You’ll want to use fresh lemons for the best flavor impact. Cream, on the other hand, does a fabulous job of balancing the sharpness of the lemon while adding a silky-smooth texture that’s just heavenly. If you’re out of heavy cream, you could use full-fat coconut cream as a substitute.

How To Make Lemon Posset

Firstly, juice and zest your lemons, setting aside the zest for later use. Pour the cream and sugar into a saucepan, stirring them together over medium heat until the sugar dissolves fully.
Once the mixture is hot but not boiling, remove from the heat and stir in the lemon juice. Leave this mixture to cool for about 5 minutes.
After the mixture has cooled, divide it among your dessert glasses and chill for at least 3 hours or until it has thickened into a custard-like consistency.
Finally, sprinkle the lemon zest over each glass before serving. Enjoy the sweet-and-sour symphony of flavors!

Tips For The Best Results

Make sure the cream is not boiling when you add the lemon juice to avoid curdling.
Let the posset chill undisturbed in the fridge for a nice firm set.

Storage Tips

Lemon Posset refrigerates well and can be stored for up to three days.
Cover the dessert glasses tightly with plastic wrap before refrigerating.

Frequently Asked Questions

Q: Can I use limes instead of lemons?
A: Yes, definitely. Limes would give your Posset a unique tangy twist.

Q: What can I use instead of sugar in this recipe?
A: You can substitute sugar with honey or agave nectar.

Q: How do I know when the cream mixture is hot enough?
A: The cream mixture is hot enough when you see tiny bubbles forming around the edge. It should be hot but not boiling.

Q: Can I make this ahead?
A: Yes, you can make this dessert up to two days ahead. Just remember to cover the containers with plastic wrap before chilling.

Q: Can I use dairy-free cream?
A: Yes, you can. Coconut cream makes a great dairy-free alternative for Lemon Posset.

Nutritional Facts of Lemon Posset

In conclusion, this Lemon Posset recipe is a real corker! It’s a perfect mix of tangy, sweet, creamy, and incredibly satisfying. Serving it with a side of shortbread cookies or topped with fresh berries can level up your Lemon Posset experience. And trust me, once you’ve had a taste, you’ll be jonesing for more. Enjoy!