Lemon Posset (The Easiest Dessert Ever!)
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Have you ever heard of Lemon Posset? If not, 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 most delicious, easiest and creamiest desserts you’ll ever make! Add some fresh berries and it’s perfect for a dinner party. Even though you make think this is a new “Tiktok dessert”, It’s been on my website for nearly 12 years. (This post was originally published on July 31st, 2013)
Back in 2013, 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?” Turns out this classic British dessert has been around for centuries!
What is posset?
Possets were originally used for medicinal purposes, as the The Oxford English Dictionary defines it as a, “hot 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 eggnog. 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 juice; 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?
Although this recipe is made with Eureka lemons, you can easily make a Meyer lemon posset. If you’re using Meyer lemons, which tend to be sweeter, you can reduce the sugar slightly if you wish.
How does a posset set?
Well, that’s where the citrus comes in! 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 result is smooth and creamy texture very similar to a panna cotta. While it was traditionally sipped as a warm drink, now it is refrigerated to set up. Allow 1 hour of chilling time minimum for best results. Several hours is even better.
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! This is a great make-ahead dessert. In fact, while it’s a quick dessert to make, 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?
Posset lasts about 3 days in the refrigerator, although 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.
Ingredients for posset
The best part about this lemon posset recipe are the simple ingredients!
- 16 ounces heavy whipping cream or double cream
- 2/3 cup sugar (4 2/3 ounces)
- 6 Tablespoons fresh lemon juice and lemon zest from about one large lemon or two medium lemons
How do You Make Posset?
First zest one or two lemons. You should get about 3 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
- Combine cream and sugar in a medium saucepan and bring to a boil over a medium high heat. Reduce the heat to a gentle boil, and continue stirring until sugar dissolves and mixture thickens, about 8 minutes. Watch the heat and lower if needed, to avoid the cream boiling over.
- Remove cream mixture from heat.
- Stir in lemon juice and zest and let sit for 10-15 minutes to cool. (This is especially important if you are going to be transferring the posset into crystal glasses.)
- Strain through a Fine-Mesh Strainer or sieve and pour into pretty Crystal Gasses, small containers, ramekins or even hollowed-out lemon halves .
- Cover each ramekin with plastic wrap and chill to set, 1 hour or overnight.
- Allow to set completely before garnishing. For an elegant presentation add a bit of grated, lemon rind, fresh berries, or mint just before serving.
Can you make posset with any citrus fruit?
Orange Posset is delicious, and I have two varieties; orange posset.
Lavender, Honey and Orange Posset for a delicious floral spin on the original recipe.
Love lime? Try Lime Posset with graham cracker crumbs.
Can you make sugar free posset?
Absolutely! For a sugar free posset which is also low carb and keto friendly, I just substitute erythritol for the sugar. There is virtually no taste difference! Here’s my low-carb posset recipe.
What Can You Serve With Posset?
Lemon Posset is the perfect backdrop for just about anything! Top each serving with a sliver of lemon, fresh berries, a spring of fresh mint, or perhaps shortbread cookies!
Looking for more easy dessert recipes?
Strawberry Fool is another traditional British dessert.
Creme Anglaise with Fresh Berries
Lemon Posset
Ingredients
- 16 ounces heavy cream
- 2/3 cup sugar (4.7 ounces)
- 6 Tablespoons fresh lemon juice and zest about one large lemon or 2 medium
Instructions
- First zest one or two lemons. You should get about 2 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
- Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil about 8 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- Stir in lemon juice and zest and let sit for 10-15 minutes to cool.
- Stir mixture again. Pour mixture through a sieve to remove zest, and divide among six ramekins or glasses.
- Cover each ramekin with plastic wrap and chill until set, a minimum of 1 hour or overnight.
- Allow to set completely before garnishing. Garnish with fresh berries or mint.
Video
Notes
- Mixture can be strained through a sieve if desired to remove zest.
- Meyer lemons can be used when they are in season.
- This recipe can easily be doubled.
I made this recipe and I am in lemon heaven. Absolutely delicious!! I used a scant cup of sugar, between a cup and 3/4 of a cup and it’s perfect. Tart and sweet at the same time. So easy!!
Thank you for this amazing recipe!!
thank you so much!
super easy to make. so creamy and smooth, and absolutely spectacular dessert! I used 1/2 cup sugar and it was perfect!!!!
Thanks so much Cathy!
So delicious!
My neighbor made it – awesome! Now I want to make it with key limes
Excellent! I’m so glad you liked it! Here’s my recipe using lime juice. https://whatagirleats.com/lime-posset/
I also added some pure vanilla extract, it tasted AMAZING! But if you also do what I did, pour a bit more lemon juice as the vanilla might overwhelm the lemon flavor!
Great idea! Thank you!
My son has tried to make this twice and the heavy cream never thickens. It turns yellow and smells like cheese. Help! This is getting expensive!
Hi Liz,
I honestly don’t know what to say. It really is super simple. Boil cream and sugar, add lemon juice, and chill.
I’m stumped as to why it would turn yellow? Is the cream fresh? Did he boil it so long it started to turn golden? Maybe give me more information. Cynthia
Have you ever tried a sugar substitute for this recipe?
Yes! I have a version with swerve!https://whatagirleats.com/sugar-free-pudding-lemon-custard/
My neighbors daughter made this but when she took it out of the fridge it was quite liquid. Seems like it didnt really set. Her mother checked the receipe but she followed it correctly. What could have happened it was so thin? It was fabulous but was just curious.
Thank you
Hi Maribeth, The only thing I can think of is that she didn’t boil it long enough? Other than that, I’m not sure? Did she use heavy cream and not half and half?
My all time favorite recipe for dessert.!!! Always a huge hit!! Purse
I may have reviewed this recipe before, but it’s so good, that I’ll do it again! 🙂
Remarkable easy, but so delicious in return. A great make ahead dessert for a party, and can be made to look so elegant too. Definitely a recipe you will return to again and again.
Thank you so much!
I stumbled upon this recipe after Googling, “quick recipe to use a lot of lemons,” and by golly I’m glad I did! This is a dessert to bookmark and make again and again. In fact, I made it for my small group last week, and everyone loved it so much they’ve requested the lime posset for this week! If you’re on the fence, just make it. You won’t be disappointed – especially if you add a touch of vanilla extract. /5
thank you so much Becky!
SO easy and SO easy Freezes beautifully too!
oh thank you! Great tip!
I want to make this for a dinner party Saturday. What is consistency like? Pudding or syrupy?
Definitely the consistency of pudding or custard. It’s pretty rich so make small servings! Let me know how you like it!