Name: Lemon Posset Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: British
Ingredients: 2 cups heavy whipping cream; 2/3 cup granulated sugar; 5 Tbsp fresh lemon juice (about 3 lemons); Lemon slices or fresh berries; Whipped cream (optional)

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Introduction

Lemon posset is a simple, elegant British dessert made with just a few ingredients. Its creamy texture and bright citrus flavor make it a refreshing treat that’s perfect for any occasion.

Four hollowed out lemon halves sit in a white bowl on a white marbled surface. Each lemon half has three layers: the bright yellow lemon skin outer layer, a thick white creamy layer filling the inside, and fresh berries on top as the final layer. Two lemon halves hold plump blueberries with their deep blue color and smooth texture, while the other two have one bright red raspberry each along with blueberries, creating a mix of red and blue berries on white cream inside the yellow lemon shells. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy whipping cream
2/3 cup granulated sugar

5 tablespoons fresh lemon juice (about 3 lemons)
Lemon slices or fresh berries, for garnish

Whipped cream (optional)

Instructions

Step 1: In a small saucepan, combine the heavy cream and granulated sugar. Stir continuously over medium heat until the sugar dissolves completely.

Step 2: Bring the mixture to a gentle boil, then reduce the heat slightly to maintain a steady medium boil. Let it boil for 5 minutes, being careful not to let it boil over.
Step 3: Remove the saucepan from the heat and stir in the fresh lemon juice thoroughly. Set aside to cool for 15 minutes.
Step 4: Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove any solids and ensure a smooth texture.

Step 5: Pour the strained lemon posset evenly into 6 ramekins or into 10–12 hollowed-out lemon halves for an elegant presentation. Fill each about three-quarters full.
Step 6: Refrigerate the filled containers for at least 2 hours, or until the posset is fully set with a firm but creamy consistency.
Step 7: Before serving, top each posset with a dollop of whipped cream if desired. Garnish with a lemon slice or fresh berries for a bright finish.

Tips & Variations

Use fresh lemon juice for the best flavor and a bright, natural citrus taste.
For a creamier texture, slightly increase the heavy cream by 1/4 cup and reduce sugar by 1 tablespoon.
Try adding a teaspoon of lemon zest for extra lemon aroma without altering texture.

Adapt the garnish to seasonal fruits like raspberries or blueberries for a colorful presentation.

Storage

Store lemon posset covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. If needed, you can let it sit at room temperature for 10–15 minutes before serving to soften slightly, but avoid leaving it out too long to maintain freshness.

How to Serve

A white plate with a blue rim holds eight lemon halves filled with smooth, pale yellow lemon curd. Each lemon half is topped with a bright red raspberry surrounded by three or four plump, dark blue blueberries. Around the plate and on the white marbled surface are scattered extra raspberries and blueberries. Two lemon halves with visible seeds sit at the back of the plate. The colors contrast well with the shiny, vibrant fruit and the matte texture of the lemon rind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon posset ahead of time?

Yes, lemon posset can be prepared up to 2 days in advance and refrigerated until serving. This allows the flavors to develop and the dessert to set perfectly.

What can I use if I don’t have fresh lemons?

While fresh lemon juice is best for its natural flavor and acidity, you can use bottled lemon juice in a pinch. Use the same quantity but adjust to taste since bottled juice can be more concentrated or less vibrant.