If you are looking to impress with a dessert that is irresistibly smooth, refreshingly tangy, and wonderfully simple, then you’re in for a treat. The Best Easy Lemon Posset Recipe is a classic English dessert that combines the richness of cream with the zesty brightness of fresh lemons. This luscious posset has a creamy texture that melts in your mouth, perfectly balanced by just the right amount of tartness. Whether you’re making it for a casual family dinner or a special gathering, this recipe promises an elegant finish with minimal effort and maximum flavor.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward yet crucial. Together, they create that rich and silky lemon posset that’s as delightful to eat as it is to make. The cream provides the velvety base, the sugar creates sweetness that cuts through the citrus, while the lemon juice and zest bring the fresh and vibrant flavor that defines this dessert.
- Heavy cream: The star ingredient for that creamy, lush texture integral to any posset.
- Granulated sugar: Balances the tartness of the lemon with gentle sweetness.
- Lemon juice: Freshly squeezed for the brightest, most natural lemon flavor.
- Lemon zest: Adds a fragrant, intense citrus aroma that elevates the whole dish.
- Pinch of salt: Enhances all the flavors, making sure nothing tastes flat.
How to Make The Best Easy Lemon Posset Recipe
Step 1: Prepare the Lemons
Start by slicing clean lemons lengthwise. Carefully scoop out all the lemon wedges with a spoon, then press these wedges against a fine mesh strainer to extract every last drop of juice. This fresh lemon juice is the key to that signature tangy punch. Don’t toss the hollowed lemon halves—they will become charming natural serving vessels later on.
Step 2: Make the Custard
In a medium saucepan, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt. Heat over medium, stirring frequently to prevent scorching. The goal is to bring the mixture to a gentle simmer—not a boiling frenzy—so the cream thickens beautifully and the sugar dissolves perfectly. This step infuses the cream with those bright lemon notes.
Step 3: Add Lemon Juice and Cool
Remove the pan from heat and pour in all that fresh lemon juice you extracted earlier. Stir thoroughly to blend it evenly throughout the warm cream mixture. Let it cool at room temperature for about 15 to 20 minutes. A delicate skin will begin to form on top, a sign that the posset is starting to set. For an ultra-smooth dessert, strain it through a fine sieve to catch any zest bits.
Step 4: Fill Lemon Halves and Chill
Carefully pour the luscious lemon custard into your reserved lemon halves, filling them to the brim. This not only looks adorable but also infuses every bite with extra lemon fragrance. Pop them into the refrigerator for 3 to 4 hours, giving the posset enough time to set firmly with that perfect creamy yet slightly gelatinous texture that melts on your tongue.
How to Serve The Best Easy Lemon Posset Recipe
Garnishes
Simple garnishes work best to highlight the fresh, clean flavors of this dessert. A sprinkle of extra lemon zest or a thin twist of lemon peel adds a pop of color and aroma. For a touch of elegance, try adding a few fresh mint leaves or edible flowers—these little accents make it feel like a special occasion.
Side Dishes
This lemon posset pairs wonderfully with light and refreshing accompaniments. Try serving it alongside crisp shortbread cookies or delicate biscotti for a satisfying textural contrast. If you want something fruity, fresh berries like raspberries or blueberries complement the citrus perfectly without overpowering the delicate custard.
Creative Ways to Present
To really wow your guests, present the posset in the lemon halves themselves as a charming natural cup. Alternatively, use small glass jars or pretty ramekins for a modern touch. Layering the posset with crushed cookies or candied lemon peel creates visual appeal and an exciting blend of textures that will keep everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be covered tightly and stored in the refrigerator. The posset will keep for up to three days while maintaining its delicate texture and flavor. Just be sure to cover it well to prevent it from absorbing any fridge odors.
Freezing
While freezing lemon posset is possible, it’s not ideal as it can alter the smooth, creamy texture due to ice crystal formation. If you must freeze it, use airtight containers and consume within one month. Thaw gently in the refrigerator before serving, but be prepared for a slight change in texture.
Reheating
This dessert is best enjoyed chilled, so reheating is generally not recommended. However, if you prefer it slightly warmer, bring it to room temperature by leaving it out of the fridge for 15 to 20 minutes. Avoid direct heat as it will disrupt the delicate set and creaminess.
FAQs
Can I use bottled lemon juice instead of fresh?
For the freshest and brightest flavor, fresh lemon juice is highly recommended. Bottled juice often lacks the vibrant acidity and aroma that fresh lemons provide, which are crucial for achieving the authentic taste of The Best Easy Lemon Posset Recipe.
Can I make this recipe dairy-free?
Traditional posset relies on heavy cream for its signature texture, so substituting with dairy-free alternatives can be tricky. Some use full-fat coconut milk, but the flavor and texture will change noticeably. Experiment with caution if you need a dairy-free version.
How long does the lemon posset need to chill?
To get that perfect firm but creamy set, it’s best to chill the posset for at least 3 to 4 hours. Rushing this step will result in a runnier consistency that doesn’t hold its shape well.
Can I prepare the lemon halves in advance?
Absolutely! Preparing the lemon halves ahead of time is a great idea, especially when entertaining. Just keep them refrigerated and make sure they’re dry before filling them with the posset.
What makes this the best easy lemon posset recipe?
It’s the perfect balance of simplicity and flavor. Using just a handful of fresh ingredients, this recipe creates a luxurious dessert that’s unbelievably easy to make but tastes like it took hours. The fresh lemon juice combined with that creamy base makes it truly stand out.
Final Thoughts
There is something incredibly satisfying about making and sharing The Best Easy Lemon Posset Recipe. It’s a dessert that feels sophisticated yet approachable, perfect for any occasion where you want to add a little citrus sparkle. So why not give it a try? The simplicity of the ingredients combined with the luscious, silky texture will make this a go-to recipe you’ll return to again and again. Your taste buds will thank you, and your guests will be delighted!
Print
The Best Easy Lemon Posset Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
A delightfully creamy and tangy lemon posset dessert made with just four ingredients. This easy no-bake recipe combines heavy cream, sugar, and fresh lemon juice to create a luscious custard, served elegantly in lemon halves for a charming presentation. Perfect for a refreshing treat that requires minimal effort and a few hours of chilling.
Ingredients
For the Lemon Posset Custard
- 1 cup Heavy cream
- 1/3 cup Granulated sugar
- 3 tablespoons Fresh lemon juice (from 3 lemons)
- 1/2 tablespoon Lemon zest
- A pinch of salt
Instructions
- Prepare the lemons: Slice clean lemons lengthwise and carefully scoop out all the lemon wedges using a spoon. Set the hollowed lemon halves aside on a half baking sheet; these will be used for serving the posset later.
- Make the custard: In a medium saucepan over medium heat, combine heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently as you gently bring the mixture to a light simmer, ensuring it does not reach a full boil. Use a measuring cup to check when the cream reaches the required amount (1 cup for 6 lemon halves).
- Add lemon juice and cool: Remove the saucepan from heat and stir in the freshly squeezed lemon juice thoroughly. Allow the mixture to cool at room temperature for 15-20 minutes until a light skin forms on the surface. Strain the mixture through a fine sieve to remove the lemon zest for a smooth texture.
- Fill lemon halves and chill: Pour the lemon custard into the reserved lemon halves, filling them to the top. Place the filled halves in the refrigerator and chill for 3-4 hours until the posset sets firmly.
Notes
- Ensure the cream does not boil as it can affect the texture of the posset.
- Use fresh lemon juice for the best flavor and acidity.
- Straining the custard removes zest and any solids for a silky finish.
- Chilling time is essential for the posset to set properly; do not rush this step.
- The dessert can be made up to a day in advance and kept refrigerated.
