Lemon Posset Cream Citrus

Lemon posset is a creamy citrus dessert that comes together with just three main ingredients and hardly any fuss. The rich tang of lemon combined with silky smooth cream makes for a beautiful finish to any meal, whether you are entertaining or just need an easy treat to brighten up a weeknight.

My first time making lemon posset was after a trip to England where I enjoyed this dessert at a small countryside inn. Now I whip up a batch anytime I want to impress guests with minimal effort or spoil my family with something special.

Ingredients

• Heavy cream: Use full fat cream for the smoothest texture and best flavor. Avoid ultra pasteurized cream if possible as the flavor is fresher in regular heavy cream.
• Granulated sugar: Sweetens the dessert and helps set the cream. Choose fine sugar for easier dissolving into the hot cream.
• Freshly squeezed lemon juice: Provides the key citrus tang. Always use fresh lemons never bottled juice as the flavor and acidity make all the difference.
• Lemon zest: Adds concentrated lemon aroma and a brighter flavor. Always zest the lemon before juicing for easy handling and maximum zest.
• Optional garnishes: Fresh berries can lighten the richness. Choose ripe and vibrant berries for the prettiest finish. Toasted nuts add crunch. Shortbread cookies are a classic pairing as they soak up the luscious cream.

Step-by-Step Instructions

Warm the Cream and Sugar:

Place heavy cream and sugar into a medium saucepan. Set over medium heat and whisk continuously as the mixture warms up. Bring it just to a gentle boil then adjust the heat to maintain a low bubbling simmer. Let it cook for about five minutes. Whisk often to stop the mixture sticking or overflowing. The goal is to dissolve the sugar and slightly thicken the cream.

Infuse with Lemon:

Take the pan off the heat and immediately add the freshly squeezed lemon juice and grated lemon zest. Whisk the mixture thoroughly. You should notice it thickening almost instantly thanks to the acid in the lemon. Let it stand at room temperature for fifteen minutes. This resting time deepens the lemony flavor and ensures a silky texture.

Strain and Portion:

Strain the warm mixture through a fine mesh sieve into a bowl with a pour spout. This catches any bits of zest or undissolved solids which could mar the texture. Carefully pour the smooth custard evenly into four to six small ramekins or serving glasses.

Chill Until Set:

Place the filled ramekins in the refrigerator uncovered for about two hours. The posset will firm up into a luxuriously thick yet spoonable custard. Once they are chilled through you can cover the ramekins to keep them fresh for up to two days.

Serve and Garnish:

When you are ready to serve top each posset with your choice of accompaniments. Fresh berries for a burst of color and tartness. Toasted nuts for texture. Lemon zest for more zing or buttery shortbread cookies to scoop up every last bite.

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Lemon zest remains my favorite component as it adds both fragrance and color. When I make the posset with my kids we always sneak a little extra zest on top for that sharp citrus note and a pop of sunshine yellow on our plates.

Storage Tips

Lemon posset sets beautifully and keeps its luscious texture for up to two days if kept covered in the fridge. If you want to prepare ahead, simply chill the ramekins uncovered to let them set, then cover with plastic wrap or lids. The posset is best enjoyed cold straight from the refrigerator. If you find a little condensation has formed, simply blot it gently before garnishing and serving.

Ingredient Substitutions

If you are out of heavy cream, you can try a mix of regular cream with full fat coconut milk for a dairy free version. This will give a slightly different but still rich texture and a subtle coconut undertone. Though traditional posset is all about lemon, orange or lime juice can substitute for a playful twist. Just be sure to use freshly squeezed juice for strong natural flavor. If you need a reduced sugar option, try half sugar and half a honey syrup. Just note this will introduce a floral note.

Serving Suggestions

This dessert is elegant enough for special dinners yet simple enough for any weekday evening. I love to serve it with a tiny spoon and a crisp biscuit or shortbread on the side because dipping into the tangy cream is a real pleasure. Some guests enjoy a scattering of berries and a few toasted pistachios for extra visual appeal and crunch. Lemon posset also shines as part of a larger dessert spread alongside baked fruit or a berry tart, all the flavors play beautifully together.

Cultural Context

Originating as a centuries old English dessert, lemon posset once started out as a hot spiced milk drink believed to have medicinal properties. Over time, recipes evolved until this creamy set dessert became a classic in British cuisine. Its simplicity and delightful flavor have ensured it endures in kitchens everywhere as a testament to how little you really need for something truly special.

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Making lemon posset quickly became one of my favorite kitchen tricks because it delivers restaurant worthy results with virtually no stress. Whether you are making it for a party or to treat yourself at the end of a long week, this dessert never fails to feel special and get people talking.

Frequently Asked Questions

→ What texture should lemon posset have?

It should be smooth, creamy, and set enough to hold its shape but remain spoonable, similar to silky custard.

→ Can I use bottled lemon juice?

Freshly squeezed lemon juice is best for flavor and setting, but bottled can be used in a pinch, though taste may differ.

→ How long does lemon posset need to chill?

Allow the mixture to chill for about 2 hours or until fully set. Longer chilling won't harm the texture.

→ What garnishes pair well with lemon posset?

Fresh berries, toasted sliced nuts, lemon zest, or shortbread cookies add texture and bright flavors.

→ Why should the cream not boil over?

Boiling over can cause scorching and overflow, affecting both taste and final consistency of the dessert.

→ How long can it be stored before serving?

Lemon posset keeps well in the refrigerator for up to two days when covered after chilling.