Lemon Posset Recipe

5 from 1 vote

Whether you're a seasoned chef or a beginner in the kitchen, this lemon posset recipe is a foolproof way to satisfy your sweet tooth. The best part? It only takes 10 minutes to prepare, but your guests will be impressed by the delicious results.

Course Dessert

Cuisine British

Keyword Lemon, Lemon Posset

Prep Time 5

Cook Time 10

Total Time 1 15

Servings People

Calories 357kcal

Equipment

1 Mixing bowl

Ingredients

2 cups Of heavy cream
¾ cup Of granulated sugar
½ cup Of freshly squeezed lemon juice

Instructions

In a saucepan, heat the heavy cream and sugar over medium heat. Stir continuously until the sugar has dissolved and the mixture is hot but not boiling.
Remove the saucepan from the heat and add the freshly squeezed lemon juice. Stir gently to combine.
Pour the mixture into serving glasses or ramekins, filling them about three-quarters full.
Let the lemon posset cool to room temperature, then cover each glass with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Once the lemon posset has set, it is ready to be served. You can garnish it with a sprinkle of lemon zest or fresh berries for an extra touch of elegance.

Notes

Tips for making the perfect lemon posset

To ensure that your lemon posset turns out perfectly every time, here are a few tips to keep in mind:

Use a saucepan with a thick bottom to prevent the cream from scorching or curdling.
Stir the cream and sugar mixture continuously to ensure that the sugar dissolves completely.
When adding the lemon juice, make sure to do it off the heat to prevent the cream from curdling.
Strain the mixture through a fine-mesh sieve before pouring it into the serving glasses to remove any lumps or impurities.
Allow the posset to chill in the refrigerator for at least 4 hours or overnight to achieve the perfect creamy consistency.

Nutrition