Description
Lemon Posset is a classic British dessert that delivers a creamy, velvety texture with a vibrant, tangy lemon flavor. This easy-to-make treat is crafted from just three main ingredients: heavy cream, sugar, and fresh lemon juice and zest. Known for its custard-like consistency achieved by curdling cream with lemon juice instead of starch or eggs, this refreshing dessert is perfect for warm weather and can be served elegantly in lemon shells, shot glasses, or ramekins. It requires minimal cooking time and sets quickly in the refrigerator, achieving a smooth, rich texture similar to panna cotta.
Ingredients
Cream Mixture
- 600 ml heavy whipping cream (at least 33% fat)
- 200 grams granulated sugar (fine caster sugar recommended)
Flavoring
- 2 tablespoons lemon zest (preferably from fresh lemons)
- 75 ml fresh lemon juice (about 2 medium lemons, Eureka or Meyer lemons preferred)
Instructions
- Heat Cream and Sugar: Place the heavy cream and sugar in a medium saucepan. Heat over medium heat, stirring constantly until the sugar dissolves completely and fine bubbles appear around the edges, but do not let it boil. This should take just a few minutes.
- Add Lemon Zest and Juice: Remove the saucepan from heat and stir in the lemon zest and lemon juice thoroughly to combine the flavors and start the curdling process that will set the dessert.
- Mix Well: Stir the mixture gently but thoroughly to ensure all elements are well incorporated for an even texture.
- Cool and Strain: Let the mixture cool for about 10 minutes at room temperature. Then strain the mixture through a fine sieve to remove zest and any lumps, ensuring a smooth, creamy consistency for the final dessert.
- Portion into Containers: Pour the strained lemon posset into lemon shells, shot glasses, ramekins, or small bowls. The recipe makes approximately 6 to 8 servings (or about 12 lemon shells, depending on size).
- Set at Room Temperature: Allow the dessert to cool completely at room temperature before covering to prevent condensation.
- Cover and Refrigerate: Cover each serving with plastic wrap and refrigerate for at least 1 hour to allow the posset to fully set and thicken. It can be refrigerated for up to 3 days for convenience.
- Serve: Serve chilled, optionally garnished with fresh lemon zest or berries for added color and flavor.
Notes
- Use fresh lemon juice for best flavor and proper curdling effect.
- Fine caster sugar dissolves more easily, but regular granulated sugar works as well.
- Straining the mixture after adding lemon juice results in a smoother texture by removing any zest pulp or curdled bits.
- Do not boil the cream to prevent breaking; heat just until bubbles appear.
- Can be served in lemon shells for an elegant presentation or in small glasses or ramekins.
- Refrigerate for at least 1 hour to set; it can be kept up to 3 days in the fridge.
- This recipe contains dairy; use heavy cream with at least 33% fat for best results.
