This deliciously easy lemon posset is a classic dessert that uses only lemons, heavy whipping cream, and sugar to create a creamy custard like lemon dessert.
Lemon posset is a viral recipe that has been all over the internet for the last couple of years. It might sound a little odd at first—what even is posset? According to Wikipedia, it was a medieval drink made by curdling milk with wine or ale. Thankfully, it’s changed a lot since back in the day, and Lemon Posset is now a tart and creamy dessert, similar to pudding or panna cotta.
And unlike panna cotta or pudding, there is no flour or gelatin in this recipe. The reaction from the cream and lemon juice is what thickens the dessert. Best of all? It’s super easy. It has just 3 ingredients, takes about 20 minutes, and is a great recipe to use leftover heavy whipping cream.
INGREDIENTS
- Lemons: we’ll be using both the lemon juice and zest. You can also substitute limes, orange, or any other type of citrus.
- Sugar: granulated sugar is the way to go.
- Heavy Whipping Cream: unfortunately you can not substitute anything else for the heavy whipping cream.
How to Make
Step 1: Heat Whipping Cream, Sugar, and Zest
Heat: Heat the whipping cream and sugar over medium-medium high heat until it starts to boil. Once it’s boiling, reduce the heat to medium and cook another 5-8 minutes, stirring consistently to make sure the cream doesn’t boil over.
You want to cook it down enough so that it is able to properly set and is not runny after it’s chilled. It should turn a slightly golden yellow color when it’s ready.
Step 2: Add Lemon Juice
Add in the lemon juice. Turn off the heat and let cool about 10-15 minutes. It should be cool enough to handle, but still be very pourable.
Step 3: Strain (optional)
This is optional, but for a perfectly smooth posset, strain the warm posset through a fine mesh strainer before pouring into serving containers.
Step 4: Set
Pour the warm posset into serving containers and chill in the fridge at least 4 hours, or overnight.
Want to Make it More Viral? Creme Brûlée the top!
Add a teaspoon or two of granulated sugar to the top of the set posset and brûlée with a kitchen torch. Let cool and then serve!
Storing and Make Ahead
Because this needs to chill it a great recipe to make in advance. It can be made up to three days in advance and you can also freeze the chilled custards!
Just be sure to wrap tightly in cling wrap and you can freeze them up to a month. Just let the frozen dessert defrost in the fridge before serving.
Serving PosseT
The viral way to serve this posset is in hollowed-out lemon halves. This is so cute, and gives the perfect small-size servings!
You can do this by slicing the lemons lengthwise, removing the lemon pulp from the lemon halves, filling with the made posset, and letting chill as directed.
The number of servings you get will depend on the size and shape of the lemons you’re using. But, I’ve found 1 cup of cream will give you about 8-10 lemon halves, from 4-5 small to medium lemons.
Pro-Tip: If using lemon halves, I like to let them chill them in a small container or cupcake tin where they have no chance of moving or spilling.
You can also serve the posset in these cute jars! It’s a great dessert to serve with fresh berries such as raspberries or strawberries. It also pairs really well with whipped cream or a drizzle of raspberry coulis or strawberry sauce on top. It’s often served with shortbread cookies on the side.
Much like panna cotta or lemon curd this also makes a great tart filling! Just pour into the tart shell and chill the normal 4 hours before serving.
Looking for more lemon recipes? Check These Out!
Lemon Posset
INGREDIENTS
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1-2 small to medium lemons zested and juiced (about 1-2 tbsp zest and 2-3 tbsp juice)
Instructions
- Zest and juice and juice lemon, set aside.
- In a large saucepan, heat the whipping cream, sugar, and zest, over medium-highuntil until it starts to boil. Once it’s boiling, reduce the heat to medium/medium low and cook another 5-8 minutes, making sure the cream doesn’t boil over.
- Once the cream has cooked down a bit and started to turn slightly golden yellow, remove from the heat.
- Stir in the lemon juice.
- Let the posset cool for about 10 minutes.
- Optional – strain through a fine mesh strainer to remove zest.
- Pour into serving containers or ramekins and let chill in the fridge for at least 4 hours or overnight.
- Serve plain or with fresh berries or coulis. If desired, add 1-2 tsp sugar to the top of the cooled posset and use a kitchen torch to brûlée the top for a creme brûlée posset.
Nutrition
You substituted coconut cream for heavy whipped cream. The reaction between the heavy cream and lemon juice is required for the custard to become firm. When a recipe says no substitutes follow the instruction
Loved this! Will definitely be a regular in our house from now on! 5/5!
I was so excited to serve this for a special dinner this week. I tried the recipe tonight and glad I did. I followed the recipe as stated, but mine curdled! What did I do wrong?
I see it says you can not substitute anything for the whipped cream. What difference would coconut cream make?