Lemon Posset (The Easiest Dessert Ever!)
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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. 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 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. 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? While 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 resulting texture is smooth and creamy very similar to a panna cotta. While it was traditionally sipped warm, now it is refrigerated to set up. Allow 1 hour of chilling time minimum for best results.
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 3-5 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.)
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, a few raspberries, blueberries or blackberries and a spring of fresh mint, or perhaps a shortbread biscuit!
I hope you enjoy the delicious simplicity lemon posset soon!
Here’s my Lavender, Honey and Orange Posset for a deliciously floral take on the original recipe.
Love lime? Try Lime Posset with graham cracker crumbs!
A note about sugar!
Two or three readers have commented that it’s “too sweet” with 3/4 cup of sugar. If you prefer a tarter dessert, try 1/2 cup or 2/3 cup!
Lemon Posset
Ingredients
- 16 ounces heavy cream
- 3/4 cup sugar (5.25 ounces)
- 5 Tablespoons fresh lemon juice and zest about one large lemon
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 and let sit for 10 minutes to cool.
- 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 fresh berries or mint.
Video
Notes
- Note: a few readers have said that it is “too sweet” with 3/4 cup. If you prefer a tarter flavor, I’d suggest cutting the sugar back to 1/2 cup.
- Meyer lemons can be used when they are in season.
- This recipe can easily be doubled.
Simple…elegant…delicious!
Thank you Jeff!
I agree. Cynthia’s recipes are easy to follow and taste delicious
So simple, so fresh, so good!!
thank you Sandy!
Absolutely the best. Easy and delicious. Put it in a cut glass bowl and it looks so elegant!
so pretty!
Yummy! I did 1/2 cup
Of sugar!
excellent! I’ll try reducing it next time too.
This recipe is absolutely delicious! It is my go to dessert year round due to the rich flavor, creamy texture, and easy prep.
thank you!
Absolutely delicious, elegant, and so easy to prepare. It’s my go to dessert when entertaining and my guests love it.
I’m so happy to hear! Thank you!
I made it for the first time after seeing this recipe, and watching them make it on America’s Test Kitchen!
I didn’t have lemon. But I have to say, I had lime juice, and limes.
I made the recipe as directed with lime, and garnished with some lime zest and whipped cream.
it was fantastic!
like a bougie Key lime pie without the crust!
I made it again for friends for the Holiday weekend.
can’t wait for them to try it.
so easy and delicious.
Excellent! I actually have a lime posset recipe as well! Thanks so much!
https://whatagirleats.com/lime-posset/
Yummy! It will be so refreshing on hot days!
thank you Bea!
Love your posset recipe!
aww! Thank you Amy!
This Lemon Posset recipe is the best! It makes THE most delicious dessert!
isn’t it easy?
This is the best recipe! Thank you.
thanks Cathy!
Just made this again, and am always asked for the recipe when guests take their first spoonful!
so great for a last minute dessert! Thank you!
love it!
isn’t it so easy?
A terrific recipe, one of the best
Did cut back on the sugar a tich
I do as well when I use Meyer lemons! Thank you!
Made this again – it’s the best recipe! Thanks Cynthia.
isn’t it the best? Thanks jill!
This is such a fantastic dish! Its rich flavor, creamy texture, and ease of preparation make it my go-to dessert all year long.
This is an easy dessert. Every guest raves that it’s ‘just the best dessert’. High compliments.
I’ve made it twice. First time I made with lim and 3/4 sugar as stated. Too sweet. Second time I made lemon posset and cut the sugar to 1/2 cup instead. I think much better. I highly recommend and will make this many times. I topped it with berries and mint. I did use graham cracker crumbs on bottom and a dash on top. Thank you for the recipe.
Thank you so much! Love it with fresh berries!
I appreciate the helpful knowledge in this article. This blog always delivers great information. Thank you for sharing such valuable content.
I tried it just as and it was absolutely delicious! My family loved it!Thank you for sharing ❤️
Thank you so much! I appreciate it! Cynthia
I doubled this recipe for a middle school historical tea party. It was a HUGE hit, and the kids were calling “dibs” on the last one left. Surprisingly simple and yet incredibly delicious! I’m going to have to make lime version next!
Thank you so much for your review! I appreciate it!
so easy and so decadent. Added a hint of vanilla and went artsy fartsy with caramelized sugar on top with a blowtorch, and served in lemon skins (cored 4 lemons with a paring knife and poured the mixture in there instead of ramekins). Unreal. Thank you for sharing.
Love this! Thanks so much! It sounds so elegant served this way.
wow, such good dessert
I had this for dessert at a fairly posh restaurant and begged for the recipe from the chef. She said she got it from this website so I made it at home. Delicious!!
wow! That’s so flattering they’re using my recipe! Thanks!
I have a Meyer lemon tree that has ripe lemons every December. This is the first time I’ve made this heavenly dessert, and certainly won’t be my last! It’s smooth and so refreshing. I love it!!
thank you so much!