Lemon Posset Recipe

There’s something quietly magical about Lemon Posset—a creamy, citrusy dessert that’s as breezy to make as it is impressive to serve. This little pot of sunshine brings together the tang of fresh lemons and the velvet richness of cream, resulting in a luscious treat that makes the simplest ingredients sing. Presented in hollowed-out lemon shells or elegant ramekins, Lemon Posset is fuss-free yet feels totally special—exactly the sort of dessert destined to win over friends, family, or even your own sweet tooth on a cozy afternoon.

Ingredients You’ll Need

Lemon Posset keeps things beautifully simple, with just a handful of key players that work in perfect harmony. Each ingredient has a defined role, from the cream’s gentle richness to the bright zing of the lemons, creating that unmistakably delicate texture and bold citrus flavor.

• Heavy Cream: The foundation of the posset’s silky texture and luscious mouthfeel; using full-fat cream gives you that unmatched creaminess.
• Granulated White Sugar: This sweetens the tart lemon and helps the posset set to just the right consistency—don’t skimp on it!
• Juice of Ripe Lemons: Fresh juice is non-negotiable for that sparkling citrus punch and the magic of “setting” the creamy base.
• Lemon Zest: Adds layers of aromatic oils and color, intensifying the overall lemony character.
• 4 Lemons, Halved and Hulled: They’re the charming, edible vessels for serving—plus, they highlight exactly what makes the dessert so special.

How to Make Lemon Posset

Step 1: Prepare the Lemon Cups or Ramekins

Begin by carefully halving four lemons lengthwise and gently scooping out the pulp so you’re left with bright, clean “cups.” These edible serving vessels transform Lemon Posset into a showstopper, but if you’re short on lemons, ramekins work beautifully too. A bonus tip: if you spot lemons with attached leaves, snatch them up—they add instant, rustic charm to your presentation.

Step 2: Boil Cream and Sugar

Pour the heavy cream and granulated sugar into a small saucepan. Stir the mixture over medium heat until the sugar dissolves completely, then bring it gently to a boil. Allow it to bubble away for about 2 to 3 minutes—just enough to thicken slightly and develop a soft gloss, which is the secret to Lemon Posset’s dreamy, custard-like texture.

Step 3: Add Lemon Juice

Remove the hot cream mixture from the heat, then stir in the freshly squeezed lemon juice. Watch as the citrus works its magic—the lemon’s acidity will react with the cream, causing the posset to thicken naturally as it chills. This is the moment where flavor and texture both set the stage for an unforgettable dessert.

Step 4: Pour and Chill

Carefully pour the lemon cream mixture into your prepared lemon cups or ramekins, filling them almost to the brim. Slide them into the refrigerator and let them work their magic for at least 5 hours—during this time, the possets will firm up into a spoonable, creamy delight. Peek in after a couple of hours, and you’ll notice them already beginning to set.

Step 5: Garnish and Serve

Just before serving, add your favorite finishing touches—think a scattering of extra lemon zest, sprigs of fresh mint, or even delicate edible flowers like lavender for a fragrant twist. The final flourish is what takes Lemon Posset from simple to stunning, so have fun with it and make it your own!

How to Serve Lemon Posset

Garnishes

Nothing tops off a velvety Lemon Posset like the hint of zest or the bright pop of fresh herbs. A dusting of extra lemon zest highlights its citrusy aroma, while a sprig of mint or a few lavender blossoms add sophisticated color—and a touch of garden-fresh fragrance. Play with what’s in season, or lean into personal favorites for your own signature finish.

Side Dishes

Pairing Lemon Posset with something crunchy makes for an even more delightful bite. Crisp, buttery shortbread cookies or almond biscotti offer a lovely counterpoint to the silky custard. If you’re feeling extra fancy, a bowl of fresh berries or a petite serving of granita on the side adds a burst of color and freshness, keeping things balanced and light.

Creative Ways to Present

Let your imagination guide you! The classic approach of serving Lemon Posset in lemon shells is as pretty as it is playful, while individual glass pots make it look polished for a dinner party. For picnics or casual get-togethers, tiny mason jars with twine or edible flowers tucked beside each serving make the posset both portable and Pinterest-worthy.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Posset keeps surprisingly well in the fridge. Simply cover the lemon shells or ramekins with plastic wrap and store for up to three days. The texture will remain wonderfully creamy—just be sure they’re kept cold to maintain their ideal set.

Freezing

While it’s possible to freeze Lemon Posset, the texture can become a bit grainy once thawed, as the cream and lemon may separate. For best results, enjoy this dessert fresh from the fridge, but if you must freeze, let the posset thaw in the refrigerator and give it a gentle stir before serving.

Reheating

There’s no need to reheat Lemon Posset—it’s meant to be enjoyed chilled! If you take it out of the fridge and it feels a little too firm, let it sit at room temperature for a few minutes to soften up just before serving.

FAQs

Can I use other citrus fruits instead of lemon?

Absolutely! While classic Lemon Posset relies on that unmistakable lemon tang, you can experiment with limes, blood oranges, or even yuzu for a twist—just keep in mind that the acid level affects how the posset sets.

What if I only have bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor and to ensure your Lemon Posset sets correctly, but in a pinch, bottled juice will work—though the flavor may be a little less vibrant.

Is it possible to make this dessert dairy-free?

Lemon Posset is all about that creamy texture, which is tricky to achieve with non-dairy substitutes. Some coconut creams might work, but the set and flavor will be different—so it’s worth testing a small batch first.

Why didn’t my posset set?

If your Lemon Posset didn’t firm up, it might be due to not boiling the cream long enough or using too little acid in the juice. Double check your measurements and make sure to let the mixture reach a gentle boil so the science can happen!

Can I make Lemon Posset ahead of time for a dinner party?

Lemon Posset is a brilliant make-ahead dessert—it actually benefits from sitting in the fridge for several hours and up to a day, so you can prep it well before your guests arrive and focus on enjoying the evening.

Final Thoughts

If you’ve never tried making Lemon Posset, this is your sign—the reward is far greater than the effort involved! With its sunshine-bright flavor and melt-in-the-mouth texture, it’s the sort of dessert that quickly becomes a cherished favorite. Give it a go and let your kitchen fill with the scent of lemons and anticipation!

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