Easy Lemon Posset Recipe

The Absolute Easiest Lemon Posset Recipe Ever

The first time I smelled a lemon posset simmering on the stove, I didn't think it would work. How could three basic things turn into a custard so thick it holds the weight of a raspberry?

I remember standing in my tiny kitchen, whisking 2 cups heavy cream and 2/3 cup granulated sugar, feeling certain I’d just end up with sweet milk. But then, the magic happened.

When you whisk in that 1/2 cup fresh lemon juice, the liquid transforms. It goes from a thin syrup to a heavy, pale gold cream right before your eyes. It’s a kitchen miracle that feels like cheating because it’s so simple.

If you've ever felt intimidated by crème brûlée or panna cotta, this is your new best friend.

We're going to use 1 tbsp lemon zest to really punch up the floral notes. You’ll want to let this chill for at least 3 hours to get that signature velvety texture that feels like silk on the tongue. Trust me, once you master this, you'll never bother with store-bought pudding again.

Why This Velvety Dessert Works

• Protein Coagulation: The citric acid in the lemon juice causes the proteins in the heavy cream to clump together, creating a thick structure.
• Sugar Stabilization: Adding 2/3 cup granulated sugar prevents the proteins from tightening too much, which keeps the texture silky rather than curdled.
• Fat Suspension: Using cream with at least 36% fat ensures there is enough lipid content to trap the acid, resulting in a stable, spoonable set.
• Essential Oil Release: Simmering the zest briefly with the cream draws out the limonene oils for a deeper, more complex citrus profile.

The setting time is non negotiable if you want that classic "shatter" of the spoon against a firm surface. If you're in a rush, you can divide the mixture into smaller ramekins to help it cool faster, but the chemistry still needs those three hours to fully bond.

Component Analysis of My Posset

While you have the lemons out, you might find that the leftover rinds are perfect for making a quick Lemon Butter Sauce recipe to go with dinner. It uses the same citrus principles to emulsify fat and acid into something spectacular.

Only Three Ingredients Needed Today

To get this right, you need the full fat stuff. Don't even think about using half and half or milk; it won't set, and you'll just have lemon soup.

• 2 cups heavy cream (at least 36% fat) Why this? Provides the fat needed to react with the acid for a thick set.
  • Substitute: Double cream (UK style) for an even richer result.
• 2/3 cup granulated sugar Why this? Sweetens and ensures the custard remains smooth and velvety.
  • Substitute: Caster sugar for faster dissolving.
• 1/2 cup fresh lemon juice Why this? The catalyst that thickens the cream into a custard.
  • Substitute: Fresh lime juice for a tropical twist.
• 1 tbsp lemon zest, finely grated Why this? Adds intense aromatic citrus oils to the base.
  • Substitute: 1/2 tsp lemon extract if zest is unavailable.
• 8 fresh raspberries Why this? Provides a tart contrast to the rich cream.
  • Substitute: Fresh blueberries or strawberries.
• 4 mint leaves Why this? Adds a pop of color and fresh scent.
  • Substitute: Sweet basil for an earthy note.
• 2 tbsp shortbread crumbs Why this? Adds a necessary buttery crunch to the soft custard.
  • Substitute: Crushed graham crackers or digestive biscuits.

Simple Tools for Perfect Results

You don't need a pantry full of gadgets for this. A medium heavy bottomed saucepan is your main player here to prevent the cream from scorching. You'll also need a fine mesh strainer to get that ultra smooth finish by removing the zest after it has worked its magic.

Grab a microplane for the zest you want tiny pieces, not long strands. For serving, four glass ramekins or even small tea cups look stunning. If you want to get fancy, you can even serve the posset inside hollowed out lemon halves for a beautiful presentation.

How to Make This Dessert

1. Simmer cream. Combine 2 cups heavy cream, 2/3 cup granulated sugar, and 1 tbsp lemon zest in a saucepan. Note: Using a heavy bottomed pan prevents the sugar from burning.
2. Dissolve sugar. Heat over medium, stirring occasionally until the sugar is completely dissolved and the cream reaches a gentle simmer.
3. Reduce heat. Let the mixture simmer for 3 minutes. Note: This concentrates the proteins for a better set.
4. Remove heat. Take the pan off the stove to stop the cooking process immediately.
5. Add acid. Pour in 1/2 cup fresh lemon juice and whisk gently. Note: You will see the mixture thicken slightly as the acid reacts.
6. Strain mixture. Pour the cream through a fine mesh sieve into a jug. until all zest and lumps are removed.
7. Portion out. Divide the mixture evenly between 4 ramekins or serving glasses.
8. Initial cool. Let the glasses sit on the counter for 15 minutes to reach room temperature.
9. The Set. Refrigerate for at least 3 hours until the surface is firm and cold to the touch.
10. Garnish. Top each with 2 fresh raspberries, 1 mint leaf, and a sprinkle of 2 tbsp shortbread crumbs just before serving.

Chef's Tip: Freeze your lemon for 10 minutes before zesting. It makes the peel firmer and much easier to grate without hitting the bitter white pith.

Fixing Common Posset Texture Issues

My Posset Didn't Set

This is usually caused by either not simmering the cream long enough or using cream with too low a fat content. If the cream doesn't reduce slightly, the proteins aren't concentrated enough to bond with the acid.

The Texture is Grainy

Graininess happens if the sugar wasn't fully dissolved before the lemon juice was added. It can also occur if the cream was boiled too vigorously, causing the fat to separate.

Common Mistakes Checklist

• ✓ Always use heavy cream (36%+ fat); low-fat versions will never set properly.
• ✓ Avoid bottled lemon juice; the lack of fresh enzymes prevents the chemical reaction.
• ✓ Don't skip the straining step; zest pieces become chewy and bitter after chilling.
• ✓ Never add the lemon juice while the cream is still on the active heat source.
• ✓ Ensure the sugar is 100% dissolved by rubbing a drop of cream between your fingers.

Creative Twists on the Classic

The Acid Protein Bond

While lemon is the classic choice, you can use any high acid fruit. A lime posset is incredibly refreshing, or you could try a passionfruit version. Just ensure you maintain that 1/2 cup ratio of juice to 2 cups of cream to keep the chemistry consistent.

The "Mary Berry" Shortbread Pairing

If you want a heartier dessert, serve this alongside a larger piece of shortbread rather than just crumbs. The buttery, salty cookie is the perfect foil for the tart lemon. It's a combination similar to the one found in a Southern Peach Cobbler Recipe, where the crust provides that essential textural contrast to the soft fruit and cream.

Scaling the Custard Ratios

• Scaling Down (2 servings): Use 1 cup cream, 1/3 cup sugar, and 1/4 cup lemon juice. Use smaller jars so the depth remains sufficient for a good spoon dip.
• Scaling Up (8 servings): Double all ingredients. You may need to simmer the cream for 5-6 minutes instead of 3 to account for the larger volume.
• Large Batches: When making 12+ servings, whisk the lemon juice in a separate bowl before adding to the main pot to ensure even distribution.

Myths About Setting Cream

A big misconception is that you need to boil the cream for a long time to make it thick. In reality, over boiling can break the fat molecules, leading to a greasy film. You only need a gentle simmer to dissolve the sugar and prep the proteins.

Another myth is that you can substitute lemon juice with vinegar for the same effect. While vinegar is acidic, it lacks the pectin and citrus oils that give this lemon posset recipe its characteristic flavor and structural integrity. Stick to the fruit!

Storage and Zero Waste

Storage: This dessert keeps beautifully in the fridge for up to 3 days. Cover each ramekin tightly with plastic wrap to prevent the cream from absorbing "fridge smells" like onions or garlic.

Do not freeze this; the ice crystals will destroy the delicate protein bonds, and it will turn into a grainy mess when thawed.

Zero Waste: Don't toss those squeezed lemon halves! You can toss them into a jar of white vinegar to make a natural citrus cleaner, or zest the entire lemon before juicing and freeze the extra zest in a small bag for future baking.

If you have leftover shortbread crumbs, they are a fantastic topping for yogurt or oatmeal the next morning.

Best Pairings for Zesty Treats

This dessert is quite rich, so it pairs best with light, crisp flavors. A glass of ice cold Limoncello or a late harvest Riesling complements the acidity perfectly. If you're serving this at a brunch, it goes wonderfully alongside a fresh fruit platter or even a light salad.

For a true "tea time" feel, serve it with a side of Earl Grey tea. The bergamot in the tea echoes the citrus notes in the posset. If you’re looking for more inspiration for fruity, crowd pleasing desserts, my Southern Chow Chow recipe might be a savory condiment, but it shares that same love for bright, preserved flavors that we celebrate here!