Lemon Posset: Creamy British Dessert Made with 3 Simple Ingredients Recipe
Lemon Posset is a classic British dessert that is incredibly easy to make with just three main ingredients. This creamy, tangy treat combines heavy cream, sugar, and fresh lemon juice to create a smooth custard-like dessert, traditionally served in lemon halves for a delightful presentation. It’s egg-free, rich, and perfect for a refreshing finish to any meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 or 12 lemon halves depending on recipe scaling
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
Ingredients
For 6 Lemon Halves
- 1 cup Heavy cream
- 1/3 cup Granulated sugar
- 3 tablespoons Lemon juice (from 3 lemons)
- 1/2 tablespoon Lemon zest
- A pinch of salt
For 12 Lemon Halves
- 2 cups Heavy cream
- 2/3 cup Granulated sugar
- 6 tablespoons Lemon juice (from 6 lemons)
- 1 tablespoon Lemon zest
- A pinch of salt
Instructions
- Prepare the lemons: Slice clean lemons lengthwise and carefully scoop out the lemon wedges with a spoon. Press them against a fine mesh strainer to extract all the juice. Set the hollow lemon halves aside on a half baking sheet for later use as serving vessels.
- Make the custard mixture: In a medium saucepan over medium heat, combine heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently as you heat until the mixture reaches a gentle simmer, ensuring the sugar dissolves completely without bringing the cream to a full boil. Use a measuring cup as a guide to know when the correct volume is reached (1 cup for 6 lemon halves, 2 cups for 12 lemon halves).
- Add lemon juice and cool down: Remove the saucepan from heat and stir in the freshly squeezed lemon juice thoroughly. Let the mixture cool for 15-20 minutes or until a light skin forms on the surface.
- Strain and fill: Pour the lemon posset mixture through a fine sieve to remove the lemon zest, then gently fill each reserved lemon half with the custard to the top.
- Chill to set: Refrigerate the filled lemon halves for 3 to 4 hours until the posset is fully set and ready to serve.
Notes
- Do not boil the cream mixture; a gentle simmer is sufficient to dissolve the sugar and cook the posset.
- Freshly squeezed lemon juice is essential for the best flavor and proper setting of the posset.
- Serving the dessert in lemon halves adds a beautiful, natural presentation.
- This dessert is egg-free and naturally gluten-free.
- The posset thickens as it cools; avoid stirring once it begins to set to maintain a smooth texture.
