Lemon and lime posset is a classic British dessert that transforms just three ingredients—cream, sugar, and citrus—into a silky, set custard-like treat. The acid from the lemons and limes gently curdles the cream, creating a thick, spoonable texture without any eggs or gelatin. It’s incredibly simple, refreshingly tart, and the perfect make-ahead dessert for any occasion.
Ingredients
- 2 cups (480 ml) heavy cream (35% fat)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1 teaspoon finely grated lemon zest (optional, for garnish)
- 1 teaspoon finely grated lime zest (optional, for garnish)
Instructions
- In a medium saucepan, combine the heavy cream and sugar. Stir over medium heat until the sugar has completely dissolved and the mixture just begins to simmer (do not let it boil vigorously). This should take about 5–7 minutes.
- Remove the pan from the heat and let it cool for 2–3 minutes. Meanwhile, juice the lemons and limes, straining out any seeds or pulp.
- Stir the lemon and lime juice into the warm cream mixture. The acid will cause the cream to thicken slightly—this is normal.
- Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout. This removes any lumps that may have formed.
- Divide the mixture evenly among 6 small ramekins, glasses, or cups (about 1/2 cup / 120 ml each).
- Refrigerate uncovered for at least 4 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 and lime zest if desired.
Tips
- Use fresh citrus juice: Bottled lemon and lime juice contain preservatives that can affect the setting and taste. Freshly squeezed juice is essential for the best flavor and texture.
- Don’t over-boil the cream: Bring the cream and sugar just to a simmer—if it boils too hard, the cream may separate or curdle into an unpleasant texture.
- Strain for smoothness: Even with fresh juice, small bits of zest or pulp can make the posset grainy. Straining the mixture before pouring ensures a silky finish.
- Chill thoroughly: The posset needs at least 4 hours to set properly. If you’re in a hurry, you can chill for 3 hours, but the texture will be softer.
Serving Suggestions
Serve the posset chilled, straight from the fridge. It pairs beautifully with crisp shortbread cookies, buttery biscuits, or a few fresh berries on top. For a more elegant presentation, add a dollop of whipped cream and a mint leaf. It’s also lovely with a glass of dessert wine or a citrusy cocktail.
Variations
- Orange posset: Substitute the lime juice with 1/4 cup (60 ml) fresh orange juice and use orange zest for garnish. The flavor will be sweeter and less tart.
- Vanilla posset: Add 1 teaspoon of vanilla extract along with the citrus juice for a warmer, more aromatic flavor.
- Herb-infused posset: Steep a few sprigs of fresh thyme or basil in the warm cream for 5 minutes before adding the citrus. Strain out the herbs before pouring.
- Spiced posset: Add a pinch of ground cardamom or cinnamon to the cream while heating for a subtle spice note.
Storage and Reheating
Lemon and lime posset can be stored in the refrigerator, covered, for up to 3 days. The texture will remain smooth and set. Do not freeze posset, as it will separate and become watery upon thawing. This dessert is served cold and does not need reheating—simply remove from the fridge and serve.
Frequently Asked Questions
Why did my posset not set?
If your posset is runny, it likely didn’t have enough acid (juice) or wasn’t chilled long enough. Make sure you use the full amount of citrus juice and chill for at least 4 hours. Also, ensure the cream is full-fat—lower-fat creams won’t set as firmly.
Can I use all lemons or all limes?
Yes, you can use 1/2 cup (120 ml) of either lemon or lime juice instead of the mix. The flavor will be more one-dimensional, but it will still be delicious.
Can I make this dairy-free?
Traditional posset relies on dairy cream to set. Coconut cream can work as a substitute, but it will have a coconut flavor and a slightly different texture. Use full-fat canned coconut cream and follow the same method.
Can I use a sugar substitute?
Granulated sugar is best for the texture. Artificial sweeteners may not dissolve as well or may alter the set. If you try a substitute, choose one that measures like sugar and is heat-stable.
How far ahead can I make posset?
You can make posset up to 2 days in advance. Keep it covered in the refrigerator, and add any garnish just before serving to keep it fresh.
Is posset safe for pregnant women?
Yes, because the cream is heated and there are no raw eggs in this recipe. However, if you are serving to anyone with a compromised immune system, ensure the cream is pasteurized.
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