Lemon Posset (Printable View)
A luxuriously smooth British dessert made with just cream, sugar, and fresh lemon juice for an effortlessly elegant finish.
# What You’ll Need:
→ Dairy
01 - 2 cups heavy cream
→ Sweetener
02 - 3/4 cup granulated sugar
→ Citrus
03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
04 - 1 teaspoon finely grated lemon zest
# Cooking Steps:
01 - Combine heavy cream and granulated sugar in a medium saucepan over medium heat. Stir gently until sugar dissolves and cream just begins to simmer, avoiding a boil.
02 - Remove from heat and stir in lemon juice and zest. The mixture will thicken slightly as acid reacts with cream proteins.
03 - Cool mixture for 10 minutes, then pour into 4 individual serving glasses or ramekins. Refrigerate for at least 3 hours until set with silky, pudding-like texture.
04 - Serve chilled, optionally garnished with fresh berries, additional lemon zest, or shortbread cookie.
# Expert Tips:
01 -
- Three simple ingredients transform into something that tastes like it came from a professional kitchen
- You can make it ahead and pull it out of the fridge looking impressive when guests arrive
02 -
- The mixture will seem impossibly thin when you pour it into glasses, but trust the chemistry and refrigeration will work its magic
- Any slight bubbles on top are normal, but you can skim them off with a spoon before chilling if you want a perfectly smooth surface
03 -
- Room temperature lemons yield more juice, so pop them in the microwave for 10 seconds before squeezing
- Zest your lemons before juicing them, it's much harder to zest a lemon that's already been squeezed