Lemon posset is a classic English dessert that is deceptively simple: cream, sugar, and lemon juice are simmered together, then chilled until set into a silky, pudding-like custard. This recipe, inspired by Geoffrey Zakarian’s approach, highlights the bright, tangy flavor of fresh lemon against the rich, velvety cream. It’s a perfect make-ahead dessert that requires minimal effort but delivers a sophisticated finish to any meal.
Ingredients
- 2 cups (480 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
- 1 teaspoon lemon zest (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- In a medium saucepan, combine the heavy cream and sugar. Place over medium heat and stir occasionally until the sugar has completely dissolved and the mixture just begins to simmer (do not let it boil vigorously).
- Once the cream is hot and the sugar is dissolved, remove the saucepan from the heat. Let it cool for about 5 minutes.
- Stir in the fresh lemon juice. The mixture will thicken slightly as the acid reacts with the cream.
- Pour the mixture through a fine-mesh strainer into a measuring cup or bowl to remove any lumps.
- Divide the mixture evenly among 4 small ramekins, glasses, or teacups.
- Refrigerate uncovered for at least 3 hours, or until set and firm to the touch. The posset will continue to thicken as it chills.
- Before serving, garnish with a little lemon zest and a mint leaf if desired.
Tips
- Use fresh lemon juice: Bottled lemon juice can taste flat and contain preservatives that affect the set. Freshly squeezed lemon juice is essential for the best flavor and texture.
- Don’t over-boil: Bring the cream just to a simmer, not a rolling boil, to prevent it from curdling or scorching. A gentle simmer is enough to dissolve the sugar.
- Strain for smoothness: Straining the mixture ensures a silky, lump-free texture. It also catches any stray zest or bits of curdled cream.
- Patience is key: The posset needs at least 3 hours to set properly. For a firmer texture, chill for up to 6 hours or overnight.
Serving Suggestions
Serve the lemon posset chilled, straight from the refrigerator. It pairs beautifully with a crisp shortbread cookie or a buttery biscotti. For a more decadent touch, top with a spoonful of lightly sweetened whipped cream or a few fresh berries like raspberries or blueberries. A dusting of powdered sugar or a sprig of mint adds a professional finish.
Variations
- Lime Possets: Replace the lemon juice with an equal amount of fresh lime juice for a tropical twist. You can also add a teaspoon of lime zest to the cream while it simmers.
- Orange Possets: Use fresh orange juice instead of lemon, but reduce the amount to 3 tablespoons (45 ml) as orange juice is less acidic and will set less firmly. Add a teaspoon of orange zest for extra flavor.
- Herb-Infused: Add a few sprigs of fresh thyme or lavender to the cream as it simmers, then strain them out before adding the lemon juice. This adds a subtle herbal note.
- Spiced: Add a pinch of ground cardamom or a small piece of cinnamon stick to the cream while it heats, then remove before adding the lemon juice.
Storage and Reheating
Lemon posset is best served cold and does not require reheating. Store any leftovers in the refrigerator, covered, for up to 3 days. The posset will remain set but may soften slightly over time. Do not freeze, as the texture will become watery and grainy upon thawing.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream? No, half-and-half will not set properly because it lacks enough fat. Heavy cream (at least 36% milk fat) is essential for the posset to firm up.
Why did my posset curdle? Curdling can happen if the cream is boiled too vigorously or if the lemon juice is added while the cream is too hot. Always remove the cream from the heat and let it cool for a few minutes before adding the lemon juice.
Can I make this dairy-free? Traditional posset relies on dairy cream for its structure, so a dairy-free version is challenging. Coconut cream can be used as a substitute, but the texture will be softer and the flavor will be distinctly coconut.
How do I know when it’s set? The posset is set when it is firm to the touch and no longer jiggles when you gently shake the ramekin. This usually takes about 3 hours, but chilling overnight is even better.
Can I use Meyer lemons? Yes, Meyer lemons are sweeter and less acidic than regular lemons. You may need to use a bit more juice (about 1/3 cup / 80 ml) to achieve the same tartness and set.
Is it safe to leave the posset out while it cools? No, the posset should be refrigerated within 2 hours of preparation. Once you’ve poured it into serving dishes, place them in the refrigerator to chill and set.
Related
- Malva Pudding: Classic South African Baked Dessert
- Malva Pudding Milk Tart: A South African Fusion Dessert
- Malva Pudding Origin & Classic Recipe
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