Lemon Posset
Ingredients
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- 2 lemons lemons – finely zested
- 1/3 cup lemon juice – freshly squeezed
- 2 cups heavy cream
- 2/3 cup granulated sugar
Instructions
1. Finely zest the lemons, then juice them to yield 0.33 cup lemon juice; strain out any seeds and set both zest and juice aside.
2. Combine the heavy cream and granulated sugar in a medium saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar, then boil 3 minutes, stirring often, until slightly thickened and the cream lightly coats the back of a spoon.
3. Remove from the heat. Whisk in the reserved lemon zest and lemon juice until smooth. Let stand 10 minutes to cool slightly and begin to thicken.
4. Strain the mixture through a fine-mesh sieve into a jug or measuring cup, pressing gently to extract as much as possible; discard the zest.
5. Divide evenly into 6 small ramekins or glasses. Let cool at room temperature 20 minutes, then refrigerate until set, 4–6 hours; the possets should jiggle slightly when tapped but not flow.
6. Serve chilled.
Lemon posset is a silky, cream-set dessert with a bright lemon tang and a lush, velvety texture. It’s made from just cream, sugar, and lemon, relying on citrus acid to delicately thicken the sweetened cream without eggs or starch. The result is rich yet refreshing, with a clean finish that makes it ideal after a hearty meal.
Historically, “posset” began in medieval England as a hot curdled milk drink flavored with ale or wine and spices, often served as a restorative. Over centuries, it evolved from a beverage into a chilled dessert as cooks embraced cream and citrus to create a smoother, more refined set. Today’s lemon posset is a quintessential British classic—simple, elegant, and beloved for its minimal ingredients and maximum flavor.