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Lemon Posset is one of my all-time favorite puddings, and it’s also incredibly easy to make with just 3 ingredients! So quick and easy, and a great one for when you have friends over, as you make it well ahead of time so there’s no stress involved. Served in hollowed-out lemons or fancy glasses, it also looks pretty too.
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What is lemon posset?
Lemon Posset is a classic English dessert that takes way less fuss and ingredients than you would think. It sets into a creamy pudding with just a few basic ingredients: cream, sugar, and lemon juice.
To make lemon posset, you start by heating heavy (double) cream and sugar together until the sugar dissolves completely. Then, you add fresh lemon juice, which causes the cream to curdle slightly, allowing it to eventually set the lemon posset. The mixture is poured into serving glasses or ramekins, but here we have served it in scooped-out lemon halves. As it cools, the posset sets into a luxurious dessert with a tangy lemon flavor.
Why you’ll love this recipe
- The taste of smooth, lemony cream that everyone will love.
- It takes just 15 minutes and 3 ingredients to make!
- A super simple recipe that feels oh-so elegant and is perfect for entertaining!
Serving lemon posset in scooped-out lemons
To prepare the scooped-out lemons, slice the tops off the lemons to create little lids. I would also suggest slicing the bottom just slightly to create a flat surface that the lemon can stand on.
Then use a spoon to scoop out the inside. You could juice this (blitz it in a blender and press it through a sieve) and store it in a jar in the fridge. If the insides need a bit of loosening to remove them, use a little paring knife to gently carve around the edges.
Ingredients
- Heavy cream (double cream)
- Superfine sugar (caster sugar) – Use this rather than granulated sugar so it dissolves properly in the cream.
- Lemon juice – always use fresh in a posset, and remember to keep the squeezed lemons for serving!
Tips from Margie’s kitchen
- You’ll need at least one large lemon to get the amount of juice needed for the recipe. Have more on hand, though, because fresh lemon juice yield varies, and excess can be stored in the fridge for a few days.
- To maximize the amount of juice you get, let the lemons reach room temperature and roll them under the palm of your hand on the cutting board, applying pressure.
- If serving the posset inside lemons, use the blender trick above; otherwise, get out your favorite citrus juicer and remove any seeds.
Frequently asked questions
Panna cotta (meaning “cooked cream” in Italian) uses gelatin to thicken it, which has to be stirred into the warm cream. Posset relies on the acid of the lemon to do that job, as it slightly curdles the cream. It’s a very clever way to do this, and it doesn’t take long to assemble; you just need sufficient time for it to set in the fridge.
Again, a posset is set with the acidic lemon juice and gentle curdling of the cream. A syllabub is curdled with alcohol and involves whipping the cream, which makes it a lighter, airier texture than posset, which is more a firm, set cream.
It looks so pretty if you have good lemons, but otherwise we usually serve posset in small glasses. It makes the squeezing job much easier too!
Other recipes you might enjoy
Some of the best desserts are also the easiest. If you like this Lemon Posset, try No Bake Biscoff Cheesecakes, Frozen Tiramisu Mochi, or Lemon Meringues. Other delicious desserts that are perfect for entertaining include my Simple Moist Chocolate Cake Recipe with Natural Yogurt and Elderflower and Raspberry Jellies.
Lemon Posset
Ingredients
- 20.3 fl oz heavy cream (double cream), about generous 2 1/2 cups
- 7 oz superfine sugar (caster sugar), about 1 cup
- 2 1/2 fl oz fresh lemon juice, about 1/3 cup (you'll need at least 1 large lemon, but have more on hand)
Instructions
- Put the cream in a big saucepan with the sugar and heat gently until the sugar has just melted.
- Bring to a simmer and bubble for 1 minute.
- Turn off the heat and stir in the lemon juice.
- Divide between little pots or bowls, — or I love to serve them in scooped out lemons.
- Leave to chill in the fridge for at least 3 hours or overnight for hassle-free entertaining.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
