Lemon Posset is a tasty dessert that’s creamy and tangy! Made with only three simple ingredients—heavy cream, sugar, and fresh lemon juice—it’s a breeze to whip up.
I love how quick it is to prepare! Just cook, mix, and chill for a dreamy treat. You’ll feel like a chef, and your friends will think you’re brilliant! 🍋
Ingredients & Substitutions
Heavy Cream: This is key for that rich, creamy texture. If you want a lighter version, you could try using half-and-half, but it may alter the final consistency a bit.
Granulated Sugar: The sugar sweetens and balances the tartness of the lemon. You can substitute with honey or maple syrup, but adjust to taste since these are sweeter.
Fresh Lemon Juice: Always use fresh lemons for the best flavor! Bottled juice can work in a pinch, but fresh really makes a difference in brightness. If needed, lime juice is a good alternative.
Lemon Zest: This adds a fantastic lemony aroma. Don’t skip it! If you don’t have lemons, consider using orange zest for a different but delightful flavor.
Fresh Raspberries: These are perfect for topping. You can swap them out for other berries like blueberries or strawberries, or even consider a mint garnish for a fresh twist.
How Do I Get My Lemon Posset to Set Properly?
The key to a great lemon posset is allowing it to set in the fridge. Here are some steps to ensure success:
- After combining the lemon juice and zest with the cream mixture, give it a good stir.
- Pour it into your serving glasses while it’s still warm; this helps it settle well.
- Cover with plastic wrap to prevent any odors from the fridge mingling with your posset.
- Chill for at least 4 hours—overnight is ideal because it firms up even more.
Keep an eye on the cooling process; moving it to the fridge too early can lead to a runnier texture. Enjoy making this delightful dessert!
How to Make Lemon Posset
Ingredients You’ll Need:
For the Lemon Posset:
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This recipe takes about 10 minutes of active prep time, plus 4 hours to chill in the refrigerator. It’s super simple to make and the chilling time is what helps it set perfectly. If you can, it’s even better to let it sit overnight!
Step-by-Step Instructions:
1. Prepare the Cream Mixture:
In a medium saucepan, combine the heavy cream and granulated sugar. Turn the heat to medium and stir the mixture frequently. Keep stirring until the sugar dissolves completely and the mixture starts to simmer gently. This step is important to ensure a smooth texture, so don’t rush it!
2. Cool Down the Mixture:
Once the cream mixture reaches a gentle boil, remove the saucepan from heat. Let it cool for about 5 minutes—this helps prevent the lemon juice from curdling the cream when you add it.
3. Add the Lemon Juice and Zest:
Next, stir in the fresh lemon juice and the lemon zest until everything is well combined. As you mix, you’ll notice the mixture starting to thicken, which is just what you want!
4. Pour and Cool:
Carefully pour the posset mixture into individual serving glasses or cups. Let them sit at room temperature for about 30 minutes to cool down further.
5. Chill the Possets:
Once cooled, cover each glass with plastic wrap and pop them in the refrigerator. Let them chill for at least 4 hours, or for the best results, overnight. This is when the magic happens, and they set up beautifully!
6. Garnish and Serve:
When you’re ready to serve your delightful lemon posset, take them out of the fridge. Garnish each one with a few fresh raspberries on top for a pop of color and flavor. Serve chilled and enjoy your refreshing treat!
Can I Use Half-and-Half Instead of Heavy Cream?
While heavy cream gives the posset its rich texture, you can use half-and-half if you’d like a lighter version. Just keep in mind that it may not set as firmly, so consider adding a teaspoon of gelatin for extra thickness if needed.
What If I Don’t Have Fresh Lemons?
If fresh lemons aren’t available, you can use bottled lemon juice. Use a little less than 1/4 cup since bottled juice can be more concentrated—start with about 3 tablespoons and adjust to taste.
How to Store Leftovers?
Store any leftover lemon posset in the fridge, covered with plastic wrap or in airtight containers, for up to 3 days. Just make sure to keep the raspberries separate until you’re ready to serve to avoid sogginess.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the heavy cream with a full-fat coconut milk or a dairy-free cream alternative that has a similar richness. The flavor will change slightly, but it will still be delicious!
