Lemon posset
Lemon posset is a British classic made with only double cream, sugar, and lemon, and it has to be one of the easiest desserts there is. 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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Double cream
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250 ml |
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Sugar
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80 g |
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Lemon, finely grated zest and juice
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1 |
For decoration
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Lemons (hollowed)
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4 |
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Raspberries
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|
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White chocolate
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Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
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.
Boil the cream and sugar for at least a couple of minutes, as this is what helps the posset set. The acidity of the lemon juice does the thickening, so measure the juice carefully. Overheating the cream can stop it thickening properly, so keep an eye on the heat.
For a fun and elegant presentation, serve lemon posset in hollowed-out lemons. 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 chilled British dessert made with just 3 ingredients: double cream, sugar, and lemon juice. The acidity of the lemon thickens the cream naturally, giving a smooth, custard-like texture with no gelatine or eggs. It has roots in medieval England, where posset was originally a warm, spiced milk drink. Today 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?
Lemon posset can keep fresh in the fridge for up to 3 days, stored in their serving dishes and covered with clingfilm. This means you can prepare lemon posset ahead of time and serve them straight from the fridge. This can actually be an advantage as the longer it sits, the more the flavours will develop.
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.
Is lemon posset gluten free?
Yes, this lemon posset recipe is naturally gluten free as it's made with just double cream, sugar and lemon. Always double-check the label of any shop-bought lemon posset for ingredients that might not be gluten free.
Nutritional values per serving
Energy:
370 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 9.2 g |
| Protein | 3.3 % | 3 g |
| Fat | 56.9 % | 23.8 g |
| Carbohydrates | 39.8 % | 36.2 g |
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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
Three ingredients are all it takes. The double cream gives the posset its smooth, rich body. The sugar sweetens the mix and softens the sharpness of the lemon, so the posset is neither too sweet nor too tart. The lemon does two jobs: its acidity thickens the cream into a silky, spoonable dessert, and its juice and zest bring the fresh, citrusy flavour.
Delight with a timeless British dessert
‘Posset’ once described a type of hot, spiced drink enjoyed during Tudor times. It was reinvented in the 20th century as the dessert we know and love today, served chilled to bring out the smooth, creamy texture and tart lemon flavour. It’s a true British classic that never goes out of style!
Keep it classy and serve with shortbread
Shortbread and lemon posset are a match worth savouring. The buttery biscuit softens the sharp citrus, and its crisp snap contrasts with the creamy posset, so scoop, dunk, or take a nibble as you go. It keeps things simple yet elegant, whether it is an afternoon treat or the end of a dinner.
Add your own touch
Feel free to experiment with the lemon posset recipe, even though it is a classic. 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.
