Lemon Posset

4.74 from 15 votes

This deliciously easy lemon posset is a classic custard like dessert that uses only lemons, heavy whipping cream, and sugar!

Prep Time5

Cook Time25

Chill Time4

Total Time4 30

Course: Dessert

Cuisine: English

Servings:

Calories: 547kcal

Zest and juice lemon, set aside
In a large saucepan, heat the whipping cream and sugar over medium high until until it starts to boil. Once it’s boiling reduct 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 heat.
Stir in the lemon juice and zest.
Let posset cool about 15 -20 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.

When zesting, only get the yellow parts of the zest, the white part can be bitter.
Watch the cream very closely, it can easily boil over.
For perfectly smooth posset, strain out the zest using a fine mesh stainer.
This recipe makes four 1/3 to 1/2 cup servings and can easily be doubled or tripled as needed. I served in these jars.
This recipe can be made up to three days in advance and is also freezer friendly.
This recipe goes great with this raspberry coulis.