Have you ever heard of Lemon Posset? Run, don’t walk to the nearest grocery store pick up some cream…and some lemons!
That’s it, seriously…well and a bit of sugar. I kid you not, Lemon Posset is one of the best desserts I’ve ever had.It’s DEFINITELY the easiest and fastest.
(This post was originally published on July 31st, 2013, and has been updated to contain nutritional information. As an Amazon Affiliate, I may earn commission on qualifying purchases.)
A few years ago I was researching pub food for a catering company. Not traditional pub food, like cottage pie or sausage rolls, but fancier gastro pub food. I stumbled across the website of a gastropub just outside of London and was a bit taken back by the menu. Scanning down to the puddings, (desserts) out popped….Posset! “What IS this posset?”
What is Posset?
Possets were originally used for medicinal purposes, as the The Oxford English Dictionary defines it as a, “drink made of hot milk curdled with ale, wine, or other alcoholic liquor and typically flavored with spices, drunk as a delicacy or as a remedy for colds.” While the Folger Shakespeare Library describes it as having eggs and being similar to our modern day egg nog. We do know that posset has been around for hundreds of years and that Shakespeare refers to possets in several of his plays, including this line from The Merry Wives of Windsor…
“yet be cheerful knight: thou shalt eat a posset to-night at my house; Where I will desire thee to laugh at my wife.”
After researching several posset recipes online, my head was swimming in disbelief!
What is Posset Made From?
While old versions of posset used ale or wine to instead of citrus, most modern possets use citrus. Lemon, sugar and cream. Could a dessert with just THREE ingredients really be THAT good? Yep, that’s it. I was still a bit skeptical…no cornstarch…no flour…no eggs?
How Does a Posset Set?
Well, that’s where the citrus comes in…but in a good way! After boiling the sugar and the cream together, you add the lemon juice and zest. The lemon juice causes a reaction with the cream resulting in it setting up. The resulting texture is smooth and creamy very similar to a panna cotta.
What’s the Difference Between Panna Cotta and Posset?
Panna cotta means “cooked cream” in Italian. The difference between panna cotta and posset is that panna cotta uses gelatin, and posset relies on the acid in citrus to help it set. Here’s a recipe for Vanilla Panna Cotta.
Can a Posset be Made Ahead of Time?
Absolutely! In fact, while posset only takes a few minutes on the stove, it does require at least an hour or two in the fridge to set. It can even be made the day or night before you are going to serve it.
How Long Does Lemon Posset Last?
While it only lasts about 3 days in the refrigerator, it never lasts that long around here, as the portions are small, and the recipe only makes 6 servings. This is a rich dessert. So you can also make the portions a bit smaller and serve 8, especially if you add a bit of fruit on top of each serving.
How do You Make Posset?
First zest one lemon. You should get about 2 teaspoons. Next, juice the lemon. You should get about 5 Tablespoons of lemon juice.
Bring the cream and sugar to a boil over a medium high heat. Reduce the heat to medium and continue stirring cream and sugar for 3 minutes, watch the heat and lower if needed to avoid the cream boiling over. Remove cream mixture from heat. Add zest and juice and let cool for about 10 minutes. (This is especially important if you are going to be transferring the Lemon Posset into crystal glasses.)
What Can You Serve With Posset?
Lemon posset with fresh blueberries.
Lemon Posset is the perfect backdrop for just about anything! Top each serving with a sliver of lemon, a few raspberries, blueberries or blackberries and a spring of fresh mint, or perhaps a shortbread biscuit!
I hope you enjoy the delicious simplicity this Lemon Posset soon!
Here’s my Lavender, Honey and Orange Posset for a deliciously floral take on the original recipe.
Some of the items used in this post are available at my Amazon Affiliate Store
Lemon Posset
Ingredients
- 16 ounces heavy cream
- 3/4 cup sugar (5.25 ounces)
- 5 Tablespoons fresh lemon juice about 1 medium
- 2 teaspoons grated lemon zest
Instructions
- Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- Stir in lemon juice and zest. Let cool 10 minutes.
- Stir mixture again and divide among six ramekins or glasses.
- Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight.
- Allow to set completely before garnishing Garnish with lemon zest, berries or mint.
Dena says
Oh yum! I will definitely be making these, maybe a bit of fruit added on top so it can be considered a fruit course. 🙂
Cynthia says
@Dena, I made some with and some without fruit…You could also think of it as a fruit sauce!
Mimi says
I have never heard of possit! Don’t you love it when you make new discoveries! Love these desserts!
Amy says
Sounds possit-tively delicious! Can’t wait to try it…
Charlotte says
This sounds so “delirious”…, I’m going to town tomorrow and pick up all the ingredients.
Even a non-cook, such as myself, should be able to make this decadent dessert….
Cynthia says
Charlotte, you will love it!
Dorothy at ShockinglyDelicious says
I have made this version of a posset before http://www.latimes.com/features/food/la-fo-meyer-lemon-posset-s,0,6517228.story and absolutely loved it! It is so rich!
Yours is stunningly beautiful, and it sounds wonderful. I have lemons, limes, cream and sugar. Guess what I will be doing?
Cynthia says
Dorothy, try my version too!…Orange, Honey and Lavender!
Ashley @CenterCutCook says
This sounds so refreshing, and delicious!
Ada ~ More Food, Please says
Never heard of possets until now! These desserts look so fancy! Bookmarking the orange, honey, and lavender one. Thanks for sharing!
Cynthia says
Let me know what you think!
SherryO says
Oh dear lord … I don’t know that a word exists that’s good enough to describe these in all their scrumptiousness. Once you mentioned that you macerated the raspberries in Chambord, I knew I’d be making the citrus one first, Chambord and all. I am a total sucker for lemon or lime paired with raspberries. Thanks for sharing at Who Needs A Cape?’s Super Sunday link party – hope you’ll be back next week for more linky fun!
SherryO @ WhoNeedsACape.com
Not Your Average Super Moms …
Cynthia says
Sherry, I’m glad you liked it! And how EASY is it? I can’t believe I have made it my whole life without having this dessert in my back pocket! LOL!
Del's cooking twist says
Oh dear… t! This British Orange honey and lavender posset is just amazing! I can’t wait to try this recipe 🙂
Lorinda McKinnon - the Rowdy Baker says
Wow, great post! You’ve sold me – I’m dying to try this! Pinned and shared, and LOVED!
Cynthia says
Thanks Lorinda! Let me know how it turns out!
Lisa says
These sound delicious! I bought some Tupelo honey at the Amish market because of the Van Morrison song. I’m going to try it in this recipe.
One thing, though-the recipe doesn’t say when to add the honey. Do you add it before or after you boil the cream?
Cynthia says
Thanks Lisa, I’ve amended the recipe. The honey should be added at the same time as the sugar.
Vivienne Jenkins says
I make lemon posset with tiny flakes of dark chocolate in the bottom of the glass and raspberries on top. A combination to die for!
Cynthia says
That sounds really delicious too Vivienne!
Kim Beaulieu says
Cynthia, this is beyond gorgeous. I cannot even get over how pretty this is. Yummed, tweeted and pinned.
Christina @ Christina's Cucina says
I loved Mary Berry’s posset when I tried it last October in Scotland, and decided then that I had to make it when I got home. I haven’t made it yet, but I do have all the ingredients, too! Can’t wait, but will have to dream up my own flavor combination!! How fun! Love your photos!!
Christina @ Christina's Cucina says
I’ve made this twice now and even turned my mother onto it! It’s not the last time we’ll be making it either! Thanks for such a fab recipe, Cynthia!!
Sarah Sonnamaker says
I’ve never heard of this before, can’t wait to try it!
Taylor@Food Faith Fitness says
This looks delicious!!
Lauren Kelly Nutrition says
Everything about this looks amazing, I’ve never heard of this before! love it!
YankeeKitchenNinja (Julianne) says
OK, I’m sold — seems so easy and looks so good!!!
Shashi @ RunninSrilankan says
WOA – I never thought three ingredient desserts could be so appealing! Come to think of it, not sure I’ve ever had a posset – but you are right, the possibilities are endless and you have some fine examples on here! So light and refreshing and deeeeelicious!
Allie says
Can’t believe how pretty and how easy. I must try this Cynthia!
Rachel @ Baked by Rachel says
This sounds so good!
Marye says
These look so amazing! I must try one!
Shelley says
Absolutely loved this dessert. Easy and tasty!
Robert Erman says
Thanks about this recipes. I like lemon and honey. Its very delicious and yummy.
Cynthia says
So easy too Robert!
Lidia says
Cynthia, I have made your delicious dessert “Posset” we all enjoy it so much, thank you for sharing the recipe, and the beautiful photo presentations.
Cynthia says
thank you Lidia! It’s one of my favorites! So easy too!
gabriele says
I tried it but when I added the lemon juice the cream immediately curdled , it did set well but was not a smooth texture but grainy… What did I do Wrong?
Cynthia says
hmmm, that’s interesting. It is supposed to curdle, because that’s how it sets up. Was the sugar dissolved completely before you added the lemon juice? That’s the only thing I can think of that would make it grainy?
Kay says
These looks absolutely delicious! I’ve mever heard of posset before and couldn’t wait to try it. I tried making the Orange Honey Lavender Posset, but it didn’t set. Only a top layer set and the rest was completely liquid. 🙁 Any suggestions? I’m going to try it a second time, so any tips are greatly appreciated.
Cynthia says
Hi Kay,
I’ve never had it not set up. Did you use heavy cream or half and half? It’s pretty much just heating the sugar and cream together until the sugar dissolves, then adding the citrus zest and juice to curdle the cream. It usually takes an hour to set up in the fridge.
jay aguirre says
Ooh I have never heard of lemon possets before, but they do look easy to make and delicious. I’ll have to try it out!
Cynthia says
You seriously need to try it. So easy and fast!
mimi rippee says
I remember a very long time ago seeing the word posset, and thinking it had been mispelled! This is really lovely. And so easy!
Cynthia says
When I first saw it many years ago, I rhymed it with Cosette…Now I think it’s more POS-et. It’s super easy Mimi!
Laura Schwormstedt says
I love Lemon Posset – do decadent but so delicious, I love this for special occasions, such a fresh creamy dessert
Laura x
Cynthia says
Even though it’s great for special occasions it’s a great no-fuss dessert!
Joyce says
Can you use artificial sweetener in place of the sugar?
Cynthia says
Hi Joyce! I’ve been meaning to try it with Swerve because it would be a great low-carb dessert! I can’t think of any reason why it wouldn’t work. Report back to me if you try it.
Christina says
AMAZINGLY easy and delicious! Naturally gluten free. I followed the recipe exactly. Added fresh blueberries on top. Our whole family loved it. Thanks for such a wonderful recipe.
Cynthia says
Thank you Christina! I appreciate your kind comments.
Natasha Mitchnick says
This dessert is divine and super easy to make! It only has 3 ingredients and is so California, with all the lemon trees around. I highly recommend this recipe. I think it tastes better the longer it sets so I suggest giving it more than an hour, maybe 2 or 3.
Cynthia says
Thank you Natasha! Isn’t it though? One of my favorites!
Carole Rocklin says
I am unable to eat sugar. Can this be made with faux sugar.
Cynthia says
That’s a great question! I’ve been meaning to try it with swerve for a low-carb, sugar free version! I believe it will since the process that firms up the posset is the curdling action between the cream and the citrus! Good luck and let me know how it turns out!