Lemon and lime posset is a classic British dessert that combines the sharpness of citrus with the richness of cream to create a silky, set custard-like treat. This recipe uses just four ingredients and relies on the acid in the citrus to gently thicken the cream, resulting in a smooth, tangy pudding that’s both refreshing and indulgent. It’s a wonderfully simple dessert that looks impressive in small glasses or ramekins, perfect for dinner parties or a special treat at home.
Ingredients
- 2 cups (480 ml) heavy cream (double cream in the UK)
- 1/2 cup (100 g) granulated sugar
- 1 lemon, zest and juice (about 2 tbsp / 30 ml juice)
- 1 lime, zest and juice (about 1 1/2 tbsp / 22 ml juice)
Instructions
- In a medium saucepan, combine the cream and sugar. Place over medium heat and stir occasionally until the sugar has dissolved and the mixture is just about to simmer. Do not let it boil vigorously; you want it hot but not boiling over.
- Once the cream is hot and the sugar is fully dissolved, remove the pan from the heat. Stir in the lemon and lime zest, then pour in the citrus juice. Stir gently to combine. The mixture will begin to thicken slightly as the acid reacts with the cream.
- Let the mixture sit for 5 minutes to allow the flavors to meld and the temperature to drop slightly.
- Strain the mixture through a fine-mesh sieve to remove the zest and any lumps. This step ensures a silky smooth texture.
- Pour the posset mixture into six small ramekins, glasses, or teacups. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours, or until set. The posset should be firm enough to hold its shape when spooned.
- Before serving, you can garnish with a little extra citrus zest or a thin slice of lemon or lime if desired.
Tips
- Use fresh citrus: Fresh lemon and lime juice are essential for the best flavor and proper setting. Bottled juice often contains preservatives that can affect the texture and taste.
- Don’t over-boil: Heat the cream just to a simmer; boiling it too hard can cause it to curdle or separate. If you see small curds forming, strain the mixture immediately.
- Straining is key: Even if you zest finely, straining ensures a perfectly smooth posset. It also removes any accidental bits of pith that might add bitterness.
- Chill thoroughly: The posset needs at least 4 hours to set properly. For best results, chill overnight. The texture will be creamier and more set.
Serving Suggestions
Serve the posset chilled, straight from the fridge. It pairs beautifully with shortbread biscuits or crisp almond cookies. For a touch of elegance, top with a few fresh berries, a drizzle of honey, or a sprig of mint. It’s also lovely with a dollop of lightly whipped cream if you want extra indulgence.
Variations
- Lemon Only: Use the juice and zest of 2 lemons (about 4 tbsp / 60 ml) and omit the lime for a classic lemon posset.
- Lime Only: Use the juice and zest of 3 limes (about 4 1/2 tbsp / 65 ml) for a more intense lime flavor.
- Orange: Substitute the lemon and lime with 1 orange (about 1/3 cup / 80 ml juice) and a teaspoon of orange zest for a sweeter, milder citrus posset.
- Vanilla: Add 1 teaspoon of vanilla extract along with the citrus juice for a subtle aromatic twist.
Storage and Reheating
Lemon and lime posset will keep in the refrigerator, covered, for up to 3 days. It is best enjoyed cold, so no reheating is needed. If you want to make it ahead, prepare it up to 2 days in advance and keep it chilled. Do not freeze the posset, as the texture will become grainy and watery upon thawing.
Frequently Asked Questions
Why did my posset not set?
If your posset hasn’t set after 4 hours, it may be because the cream wasn’t heated enough or the citrus juice was too little. Make sure the cream is hot (but not boiling) before adding the juice, and use the full amount of juice specified. If it still doesn’t set, you can add a little more lemon juice (about 1 teaspoon) and refrigerate again.
Can I use single cream or half-and-half?
No, you need full-fat heavy cream (double cream in the UK) for the posset to set properly. Lower-fat creams contain less fat and more water, which prevents the acid from thickening the mixture effectively.
Can I make this dairy-free?
Traditional posset relies on dairy cream for its texture and setting. Coconut cream can be used as a substitute, but the flavor and texture will be different. Use full-fat coconut cream and follow the same method; it will set but be slightly softer.
How long does posset last?
Properly stored in the refrigerator, posset will last for up to 3 days. Keep it covered to prevent it from absorbing other odors.
Can I use bottled lemon juice?
Freshly squeezed citrus juice is highly recommended. Bottled juice often contains preservatives that can affect the setting and taste. If you must use bottled, choose one without added sugar or preservatives, but expect a slightly different result.
Is it safe to eat raw eggs in this recipe?
This recipe does not contain eggs, so there is no risk of raw egg consumption. The cream is heated, and the acid from the citrus sets it without the need for eggs.
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