Lemon, Posset, My 341st Recipe
is a luxuriously creamy British dessert made with heavy cream, sugar, fresh lemon, and a touch of vanilla. With its silky, panna cotta-like texture and refreshing citrus flavor, this elegant dessert requires only a few ingredients and about 10 minutes of cooking.
My Love for Desserts
I am an absolute sucker for desserts, especially when they are simple, delicious, and use only a handful of ingredients. I also love experimenting with desserts from different international cuisines and discovering how something so uncomplicated can taste incredibly special.
Panna cotta is one such heavy cream dessert that I absolutely love and make quite often. Its smooth, creamy texture has always been a favorite in our home. Given my love for panna cotta, I naturally wanted to give these Lemon Possets a try.
Although Lemon Posset has a texture similar to panna cotta, it is even easier to prepare. Panna cotta needs agar agar to set, while the acidity in fresh lemon juice naturally thickens the heated cream. There are no eggs, gelatin, cornstarch, or complicated techniques involved.
All about Lemon Possets
The posset also has a fascinating history. The original posset was a warm British drink made by curdling milk with wine or ale and was sometimes served as a comforting remedy. Over the centuries, it evolved into the chilled cream, sugar, and citrus dessert we enjoy today.
Traditional Lemon Posset uses just cream, sugar, and lemon. I added a little vanilla extract because I love the gentle warmth it brings to creamy desserts. The result was everything I hoped it would be—rich, silky, mildly tangy, perfectly sweet, and wonderfully refreshing.
Serving the posset inside hollowed lemon halves makes it look especially beautiful. Garnished with fresh raspberries and mint leaves, these little lemon cups are elegant enough for a celebration but simple enough to prepare whenever a dessert craving strikes.
Why You’ll Love This Recipe
- Requires only four simple ingredients.
- Rich, smooth, and luxuriously creamy.
- Refreshing balance of sweet and tangy flavors.
- No eggs, gelatin, flour, or cornstarch.
- Naturally vegetarian and gluten-free.
- Takes only about 10 minutes to cook.
- Easy make-ahead dessert for parties.
- Can be served in lemon shells or regular ramekins.
- Beautifully elegant with very little effort.
- Perfect for anyone who loves panna cotta and creamy desserts.
Lemon Posset
Ingredients
- 2 cups heavy whipping cream
- ⅔ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- finely grated zest from 1 lemon
- 3 large lemons for making six lemon cups optional
- Fresh raspberries and mint leaves for garnish optional
Instructions
- Wash and dry the lemons. Zest one lemon
- Then cut all the lemons in half lengthwise. Carefully scoop out the lemon flesh without tearing the shells.
- Squeeze and strain the pulp to obtain ¼ cup of fresh lemon juice. Place the hollowed lemon shells upright.
- Add the heavy whipping cream and sugar to a saucepan. Give a nice mix.
- Then heat the mixture in medium flame until the sugar dissolves and come to a gentle boil. Continue to cook for 5 minutes in low, stirring frequently. Add the vanilla extract. Turn off the stove.
- Remove the saucepan from the heat. Gradually stir in the fresh lemon juice.
- Add in the lemon zest and mix well. Let the mixture cool for 5-10mins
- Pour the mixture into the prepared lemon shells and refrigerate for 1-2 hours or until completely set.
- Garnish with fresh raspberries, mint leaves, or lemon zest before serving.
Notes | FAQ
- Use heavy whipping cream with high milk fat.
- Measure the lemon juice accurately. Too little juice may prevent the posset from setting, while too much can make it overly tart.
- Fresh lemon juice provides the best flavor and reliable acidity.
- Add the lemon juice only after removing the cream from the heat.
- The mixture may look slightly thin when poured, but it will thicken considerably as it chills.
- Keep the lemon cups supported in a muffin pan while chilling so the filling remains level.
- Pouring into lemon cups is purely optional, you can pour into small ramekins also. But if using lemon cups, choose large lemons with thick, firm skins if you plan to use them as serving cups.
- Zest the lemon before cutting and juicing it. Avoid grating the bitter white pith when zesting.
- The vanilla extract is optional. Leave it out for a traditional three-ingredient Lemon Posset.
- Add raspberries and mint only before serving so they remain fresh.
- Use a saucepan much larger than the quantity of cream because cream can rise quickly while boiling.
- Optionally straining the mixture removes the zest and any small milk solids, creating an extra-silky texture.
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