Lemon posset
In the realm of desserts, lemon posset has to be one of the easiest. With only double cream, sugar, and lemon, this British classic is so simple yet so divine. Serve it in hollowed-out lemons and watch your guests’ faces when they realise it is filled with lemony deliciousness. Top it with toasted white chocolate and fresh raspberries, and suddenly, you have a dessert that feels like sunshine in a bite.
Ingredients
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250 ml
Double cream
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80 g
Sugar
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1
Lemon, finely grated zest and juice
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Keep stirring the cream
Stirring the cream as it boils helps prevent it from sticking to the pan or forming a skin. While making lemon posset, keep an eye on the saucepan and stir regularly to keep the texture smooth. The cream should reach a steady boil, but too much heat can cause it to foam up quickly. Adjust the heat if needed and continue stirring until it has boiled for a couple of minutes, then remove it from the heat and add the lemon.
Get a smooth and creamy consistency
A smooth and creamy consistency comes from following these steps carefully. First, the cream and sugar mixture needs to boil for at least a couple of minutes to activate the thickening process. Also, the acidity from the lemon juice plays a key role in setting, so the right amount is important. Lastly, overheating the cream can prevent it from thickening properly, so keep an eye on the heat.
Serve in hollowed-out lemons or passion fruits
For a fun and elegant presentation, serve lemon posset in hollowed-out lemons or passion fruits. Slice them in half and use a small spoon to carefully scoop out the inside. Work gently to avoid piercing the skin. For lemons, rolling them on the counter before cutting helps loosen the juice and pulp, making them easier to hollow out. If needed, trim a thin slice from the bottom to keep them flat and stable on the plate. Once emptied, rinse and pat dry before filling with posset.
FAQ: Questions about lemon posset
If you are dreaming of a creamy, citrusy lemon posset but are unsure about a few things, we have answered common questions about preparing it ahead of time, storing it, and serving it.
What is lemon posset?
Lemon posset is a classic British dessert with roots in medieval England, where posset was originally a warm, spiced milk drink. Over time, it evolved into the chilled, creamy dessert known today. Traditionally made with just 3 ingredients: double cream, sugar, and lemon juice, it thickens naturally as the citrus reacts with the cream, creating a smooth, custard-like texture. It is typically served in small glasses or hollowed-out lemons.
What is the difference between lemon posset and panna cotta?
Lemon posset and panna cotta may look similar but are made differently. Lemon posset thickens naturally as the acidity from the lemon juice reacts with the cream, requiring no gelatin or eggs. It has a rich, custard-like texture with a bright citrus flavour. Panna cotta, an Italian dessert, is made by heating cream, sugar, and sometimes milk before setting it with gelatin. This gives it a lighter, more delicate texture that holds its shape when unmoulded. While both are creamy and smooth, lemon posset has a more pronounced lemon taste, while panna cotta is milder and can be flavoured in many ways.
Can I prepare lemon posset ahead of time?
Yes, you can certainly prepare lemon posset ahead of time! The longer it sits in the fridge, the more the flavours develop. It needs at least 4 hours to chill and set, but you can prepare it up to 3 days in advance. Store it in the fridge, covered with cling film, to keep it fresh and prevent skin from forming.
Can you freeze lemon posset?
Yes, you can freeze lemon posset for up to a month. It is best to freeze it after it has fully set in the hollowed-out lemons or passion fruits. Once set, cover each one tightly with cling film and place them in an airtight container. Before serving, transfer them to the fridge and let them thaw for several hours or overnight. The texture may be slightly firmer after freezing, but the flavour will still be delicious. You can also enjoy it straight from the freezer or slightly thawed, as it tastes like dense lemon gelato.
How long does lemon posset take to set properly?
Lemon posset needs at least 4 hours in the fridge to set fully, but it is best to chill overnight for the best texture. This allows it to firm up properly while keeping a smooth and creamy consistency. Avoid putting it in the freezer to speed up the process, as this can make it grainy instead of smooth.
Nutritional values
Nutritional value, per
1234 Kcal
| Fibre | 7.4 gram fibers |
| Protein | 6.6 gram |
| Fat | 91 gram |
| Carbohydrates | 99.1 gram |
Make easy lemon posset with 3 ingredients
Lemon posset demands only three ingredients and a bit of time to be enjoyed to its fullest. It is made with nothing more than double cream, sugar, and lemon, requiring only minutes of preparation before the cool fridge takes care of the rest. This recipe really is as easy as they come!
Serving it in hollowed-out lemons makes for a spectacular presentation, putting the fruit on full display in its small edible bowl. Enjoy it on a hot summer day, where it melts on your tongue like a sip of lemonade, or serve it as a refreshing way to finish a fancy meal.
We have other desserts that look just as impressive and taste even better. There is also our tartufo with its layered surprise, the Dubai chocolate cheesecake with its pistachio swirls, or airy profiteroles filled with cream and covered in chocolate.
Wonderfully rich, creamy, and citrusy
It is amazing how just three ingredients can create something this good. The double cream makes it irresistibly smooth, while the sugar does what it does best by sweetening the mix. Sugar also softens the tart lemon elements, so the posset is neither too sweet nor too bright. And the lemon itself provides a refreshing, citrusy touch while thickening the cream into a silky, spoonable dessert.
Delight with a timeless British dessert
Did you know that lemon posset has been around since medieval times? Back then, it was a warm, spiced drink made with milk, but over time, it transformed into the creamy, citrusy dessert we love today. Originally a warm treat, it is now served chilled. At some point, someone noticed how lusciously smooth the texture would be and how refreshing the tartness would taste when cold. It is a true British classic that never goes out of style!
So why not bring a little history into your kitchen? Make a batch of lemon posset, serve it in hollowed-out lemons, and enjoy every creamy and citrusy moment of this timeless treat!
Keep it classy and serve with shortbread
Shortbread and lemon posset is a match worth savouring, from the buttery biscuit to the silky, citrusy cream. The delicate shortbread crumble softens the sharp citrus flavour of the posset, while its crispness provides a satisfying contrast to the creamy consistency, so scoop, dunk, or take a nibble as you go. Serving it with shortbread keeps things simple yet elegant, making it a brilliant choice for everything from a relaxed afternoon treat to a more refined dinner finale.
Add your own touch
Feel free to experiment with the lemon posset recipe – even if it has the classic status! So, try a splash of vanilla to take the edge off the citrus and bring in a mellow sweetness, or drizzle some honey to deepen the flavour with a delicate floral touch. And if you are the kind of person who thinks a little salt makes everything better, a pinch of sea salt does wonders! It deepens the creaminess and makes the lemon taste even brighter.
Thyme and rosemary bring a new dimension to lemon posset, creating a subtle, aromatic layer that works surprisingly well with the citrus. Thyme has a light, slightly floral earthiness that gives the posset a gentle, fragrant depth. In comparison, rosemary leans into a more pine-like, woody undertone that makes the dessert taste even livelier.
