With just a few simple ingredients, including cream, sugar, and fresh lemon juice, Lemon Posset features a velvety smooth texture and a refreshing lemony flavor that is perfect for any occasion.
Table of Contents
Ingredients and substitutions for Lemon Posset
- Cream: Heavy cream is used here as it thickens perfectly with the lemon juice to give the perfect texture.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve and add sweetness without adding additional flavors to the posset.
- Lemon juice: This has to be fresh because bottled lemon juice tends to have additives to prolong itโs life and will not taste the same.
See recipe card for quantities.
How to make Lemon Posset:
Step 1: Boil the cream: Simmer the cream and sugar for 5 minutes...and keep an eye on it!
Step 2: Stir the lemon juice through: Remove from the heat and stir the lemon juice through and cool for 15 minutes.
Step 3: Pour into serving bowls: Pour into your serving bowls (or ramekins) and chill until set.
Step 4: Serve: With a spoon and option shortbread finger and dig in!
FAQ's for the best Lemon Posset
While Lemon Posset traditionally uses lemon juice for its tangy flavor, you can experiment with other citrus fruits like lime or orange to create variations of this dessert. Each citrus fruit will impart a unique and refreshing twist to the posset.
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Lemon Posset
Ingredients
- 454 grams / 2 cups heavy cream
- 60 grams / โ cup superfine/caster sugar
- 70 grams / 5 tablespoons lemon juice fresh (2 lemons)
Instructions
- Pour the cream and sugar into a medium saucepan and heat on medium, stirring to dissolve the sugar.
- Continue cooking until the sugar has dissolved and the color has deepened slightly, approximately 5 minutes, ensuring the cream doesn't boil over.
- Remove from heat and pour in the lemon juice, stir to combine.
- Set aside to cool for 15 minutes.
- Pour into serving dishes and refrigerate for a minimum 2 hours, or until set.
- Serve chilled as is or with a shortbread finger.
- Dig in!
Notes
- Cream: Heavy cream is used here as it thickens perfectly with the lemon juice to give the posset the perfect texture.
- Lemon juice: This has to be fresh because bottled lemon juice tends to have additives to prolong itโs life and will not taste the same.
- Remove from the heat if boiling: If the cream begins to rise before it has been boiling for 5 minutes, remove from the heat until it has stopped simmering and return to the heat once more. Repeating the step to remove from the heat, as necessary.
- Why cook the cream for 5 minutes: Cooking the cream helps cook off some of the water which results in the posset setting better.
Nutrition
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