Lemon Posset with Raspberries Recipe

Introduction

Lemon Posset is a silky, creamy dessert with a bright citrus twist that requires just a few simple ingredients. Perfectly refreshing and easy to prepare, it makes a delightful treat for any occasion.

Ingredients

• 2 cups heavy cream
• ⅔ cup granulated sugar
• 2 – 3 lemons (enough to make 6 tablespoons of lemon juice)
• 1 pint raspberries (optional, for garnish)

Instructions

1. Step 1: Juice the lemons and strain to remove seeds. Optionally, zest a lemon for garnish.
2. Step 2: In a medium saucepan, combine the heavy cream and sugar.
3. Step 3: Bring the mixture to a boil over medium heat, stirring constantly to dissolve the sugar. Continue boiling until the mixture reduces to about 2 cups, which should take around 10 minutes. Watch carefully to prevent boiling over.
4. Step 4: Once reduced to 2 cups, remove the saucepan from heat and pour the cream mixture into a bowl. Stir in the lemon juice until fully combined.
5. Step 5: Let the mixture cool for 15 minutes, then strain it through a fine mesh strainer into a clean bowl or measuring cup.
6. Step 6: Pour the smooth custard into 4 ramekins and refrigerate for at least two hours, or until set.
7. Step 7: Serve chilled, plain or topped with fresh raspberries and lemon zest for extra flavor and color.

Tips & Variations

• Use fresh, ripe lemons for the best flavor and adjust the lemon juice amount to your preferred tartness.
• Add a little vanilla extract to the cream mixture for a subtle twist.
• To make it dairy-free, try substituting coconut cream carefully, but note the texture and flavor will differ.

Storage

Store lemon posset covered in the refrigerator for up to 3 days. Keep it chilled until serving. If stored longer, the texture may change slightly. Serve cold, no reheating needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon posset ahead of time?

Yes, lemon posset can be made up to 2 days in advance and kept refrigerated until ready to serve. It actually tastes better as the flavors meld together.

What if I don’t have fresh lemons?

Fresh lemon juice is recommended for the best flavor and acidity, but in a pinch, high-quality bottled lemon juice can be used. Avoid lemon juice from concentrate for the clearest taste.

Lemon Posset with Raspberries Recipe

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★★★★★

4.5 from 147 reviews

• Author: Lila
• Total Time: 2 hours 45 minutes
• Yield: 4 servings 1x

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Description

Lemon Posset is a classic British dessert featuring a rich and creamy lemon-flavored custard made by simmering heavy cream and sugar, then setting it with fresh lemon juice. This simple yet elegant treat offers a silky texture and bright citrus flavor, perfect for a refreshing finish to any meal. It’s easy to prepare with minimal ingredients and requires chilling to set, making it ideal for make-ahead entertaining.

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Ingredients

Scale 1x2x3x

Posset Base

• 2 cups heavy cream
• ⅔ cup granulated sugar
• 2 – 3 lemons (enough to make 6 tablespoons of lemon juice)

Garnish (Optional)

• 1 pint raspberries
• Lemon zest from one lemon

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Instructions

1. Juice the Lemons: Juice 2 to 3 lemons to yield about 6 tablespoons of lemon juice. Strain the juice to remove seeds and pulp. Optionally, zest one lemon to use as an aromatic garnish later.
2. Combine Cream and Sugar: In a medium saucepan, pour 2 cups of heavy cream and add ⅔ cup of granulated sugar. Stir to mix the sugar evenly with the cream.
3. Boil and Reduce: Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar fully. Once boiling, maintain a steady boil and continue cooking for about 10 minutes, allowing the mixture to reduce until it measures approximately 2 cups. Be attentive to avoid the cream boiling over. If it has not reduced enough, return it to the heat and continue boiling until the correct volume is reached.
4. Add Lemon Juice: Remove the saucepan from heat and transfer the hot cream mixture into a bowl. Stir in the freshly squeezed lemon juice thoroughly to blend the citrus flavor and to help the custard set.
5. Cool and Strain: Let the mixture cool for about 15 minutes. Then strain it through a fine mesh sieve into another bowl or measuring cup to ensure a smooth texture, free from any curdled bits or zest particles.
6. Pour Into Ramekins: Distribute the lemon custard evenly into 4 serving ramekins or small dessert glasses.
7. Chill to Set: Refrigerate the filled ramekins for at least 2 hours, or until the lemon posset has set firmly to a silky custard texture.
8. Serve and Garnish: Serve the lemon posset plain, or top with fresh raspberries and a sprinkle of lemon zest for a colorful and flavorful garnish.

Notes

• Ensure to watch the cream mixture closely while boiling to prevent boiling over.
• If desired, the lemon zest can be added to the cream while boiling for a more intense lemon flavor.
• This dessert can be made a day ahead and kept refrigerated until serving.
• Raspberries add a nice tartness and contrast but can be substituted with other fresh berries or omitted entirely.
• Use fresh, high-quality lemons for the best citrus flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: British

Keywords: Lemon posset, lemon dessert, creamy lemon custard, British dessert, easy lemon recipe, no-bake dessert