Lemon Posset is a classic British dessert that’s both luxuriously creamy and refreshingly citrusy. Unlike many custards or puddings, it’s made without eggs, gelatin, or baking, relying instead on the magic of lemon juice to thicken rich cream into a silky smooth treat.
🌟 What Is Lemon Posset?
Originally, a posset was a warm medieval drink made by curdling milk with wine or ale. Today, the lemon posset we recognize is a chilled dessert made with just three or four main ingredients: heavy cream, sugar, lemon zest, and lemon juice. The acidity in the lemon juice reacts with the cream to naturally thicken it, resulting in a dessert that’s smooth, rich, and wonderfully tangy — like a blend of custard and lemon curd.
🍋 Ingredients
Here’s what you’ll need for this recipe:
- 600 ml heavy whipping cream (high fat content, at least ~33%)
- 200 g sugar
- 2 tbsp lemon zest
- 75 ml fresh lemon juice
- Optional: lemon shells or serving cups
📌 This recipe makes about 8 servings.
👩🍳 How to Make Lemon Posset
- Heat the cream and sugar.
Place heavy cream and sugar in a saucepan over medium heat. Stir until the sugar dissolves and fine bubbles appear on the surface. Remove from heat once it begins to bubble. - Add lemon flavor.
Stir in the lemon zest and lemon juice. As the mixture cools, the lemon juice will start reacting with the cream to thicken it. - Strain and serve.
Let it cool for about 10 minutes, then strain into serving cups or hollowed-out lemon shells for a charming presentation. - Chill until set.
Refrigerate for at least 1 hour (but 2–3 hours is better) so the posset becomes creamy and smooth.
🍽️ Serving & Presentation Ideas
- Serve in hollow lemon halves for a bright, elegant touch.
- Garnish with fresh raspberries or blueberries for extra color and flavor.
- Add a dollop of whipped cream or a sprinkle of lemon zest on top before serving for extra elegance.
🍋 Tips for the Best Lemon Posset
- Use real lemons, not bottled juice — the fresh juice and zest make a big difference in flavor.
- Heavy cream is essential: lower-fat dairy won’t set up properly.
- For the brightest citrus taste, don’t skip the zest. It adds aroma and depth.
- If you want a smoother texture, strain the mixture before chilling.
🍰 Why This Dessert Works
Most custards need eggs or gelatin to set. Lemon posset is different: the lemon juice’s acidity causes the proteins in the cream to bind and thicken naturally. This chemistry gives posset its signature texture without extra ingredients or complicated techniques.
🧁 Final Thoughts
Lemon posset is one of those desserts that looks impressive but is surprisingly easy to make. Whether you’re hosting a dinner party or just want a refreshing end to a meal, this dessert combines simplicity, elegance, and bright lemon flavor in every spoonful. 🍋🍮