Lemon Posset
Share
- ✉
-
Author Notes: I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good. - mrslarkin
Food52 Review: This recipe is a wonder of science. It's the perfect thing for anyone who may be fearful of making custard but harbors a weakness -- as we do -- for this sort of milky, comforting, nursery-food. Flavor-wise, it's like a creamier, less aggressive version of lemon curd, and it's rich enough that a small amount goes a long way. Do be careful that the cream doesn't boil over -- we watched it like a hawk, but it still managed to catch us by surprise! - A&M - A&M
Serves 4
- 2 cups heavy cream
- 2/3 cups granulated sugar
- 5 tablespoons lemon juice
- In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
- Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
- Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
- Serve with unsweetened whipped cream, or shortbread cookies to dunk.
- This recipe is a Wildcard Contest Winner!
Tags: Desserts, Easy, elegant, lemon, pudding, quick, simple
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
7 days ago Kitchen Butterfly
Just made this again. Boy, I'd forgotten how easy and delicious it is! I plan on serving it tomorrow night with Louisa's Cake (on food52), fresh strawberry sauce and unsweetened whipped cream. So, so excited. Thanks. And I did use a large pot.....thanks PastryMad!
12 days ago PastryMad
Hello, I used to make lemon posset for our lunch menu when I was a pastry chef (in England). I always used a big pan for boiling the cream - it's less likely to boil over!
12 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That's makes perfect sense! Why on earth have I always used a small saucepan? Could be because I don't have a large saucepan. It broke many years ago, and I never replaced it.
12 days ago PastryMad
*smile* And how do you make stock? Or boil pasta? Time to hurry down to the shops and get yourself one! Looove the posset, by the way.
12 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I use my medium stock pot for those jobs. do you think I could successfully double or triple this recipe? I'm guessing you made posset in large quantities in the restaurant.
12 days ago PastryMad
Yes, we did. Normally around 20 portions at a time. I used 2 litres of double cream - which I think is fattier than American heavy cream, with 45-48% fat. I sometimes made it with whipping cream (35% fat, similar to US), it was more delicate, had a softer set and was just as delicious. For two litres of cream (around 8 cups, I think), I used 560g of caster sugar (superfine in the US?), but used granulated sugar sometimes and it was fine. I guess that is about 2 and 1/2 cups of sugar (don't quote me on this). For the juice, I squeezed 8 lemons, which gave about 1/2 litre (2 cups) of juice. I am afraid my little European head just can't get round the cup system. Having moved to England from Italy 15 years ago, I have just about managed to learn to think in pints, ounces and pounds... Sorry! If my conversions are right, it appears that your recipe has a bit more sugar and a bit more lemon in proportion. I wonder whether this is because the fat content of heavy cream is lower than that of English double cream?
Anyway, having made your version, I find it perhaps very slightly tarter - which is only to the better, in my view! I could eat this stuff all day! Thank you!
12 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh, you're welcome - I'm so glad you like my recipe. Thanks for the info on increasing recipe. Now I can use my bigger pot! Where are you from in Italy? My parents are from San Marino.
12 days ago PastryMad
Fancy that! Two Italian ladies living in England and the States, talking about a British dessert! I'm from Trieste, which is in the north-east, right in the corner, on the border with Slovenia. Ciao bella!
2 months ago Culluts
You should be ARRESTED!!! A dessert this simple and this delicious is a CRIME. I love it! Does that make me a criminal?
12 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yep, i guess it does! ;)
2 months ago mornnen
This stuff is so good. I added a whole lemon worth of zest, and liked the extra zing that it added. Next time, I'm going to make some buttery tart shells made and fill them with this.
2 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Glad you like it mornnen. Tart shells would be very good.
3 months ago lemons
I cut back on the sugar/sugar sub just a little; we like it tart, too, and the results were great. More lemon juice might make it looser. Try the cut back first. I think you'll be happy.
3 months ago UmmChummu
I'm excited to try this--finally a lemon dessert that doesn't contain eggs (my daughter and I are allergic to them)! It's mentioned that it's more mellow than curd, but I really like the tartness of curd, if I used more lemon juice, do you think it'd ruin the set up?
3 months ago Summer of Eggplant
I add the zest of the lemon as well for added tartness.
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi UmmChummu. Glad you found something to try! I would try both of the suggestions; cut back on the sugar (maybe use 1/2 cup, or remove 2 tablespoons) and the zest of a whole lemon. Let us know how it turns out!
I like how food52 is akin to a communal test kitchen! Isn't it great fun?
3 months ago alamesa
Do you think I can use caster sugar (super fine)instead of granulated? I only have brown sugar but I do have caster sugar already for use in cakes.
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi alamesa. Yes, I think caster sugar would be just fine.
3 months ago alamesa
Great! Perhaps I'll use slightly less than the suggested 2/3 cups of granulated as it's so much finer. Can't wait to try it!
3 months ago lemons
I made this using Splenda for a friend who's a diabetic and particularly sensitive to sugar. Worked just fine, and she was thrilled. Thanks for a great dessert.
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
that is great to know, lemons! I have diabetic friends, also. How much Splenda did you use?
3 months ago lemons
I have used both the little envelopes and the fluffy splenda that's measured like granulated sugar - either way, I used the equivalent but a little less, just because I prefer things tart. 2/3 cup is 16 of the little packets, so I probably used 12 or 13 of them, and had a heaping half-cup of the fluffy stuff. Worked like a charm.
3 months ago EiEi
It was very delicious. I sprinkle cinnamon powder on top. It was beautiful and taste good as well. Thank you!
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, EiEi! So glad you enjoyed the posset.
5 months ago Yin
This was an amazing dessert! My oven is broken, so I've been exploring no-bake sweets recently and this is definitely going to be a household favorite LONG after my oven is back in commission. Do you think substituting the lemon juice with key lime juice would produce a similarly yummy lime custard?
5 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you liked it Yin! I think it would work well with key lime juice. Sounds yummy. I think I will try it! Happy New Year!
5 months ago za'atar
Just served this for dessert tonight with earl grey shortbread cookies ... amazing! Elegant, comforting and simple! I love the taste of lemon curd and was thrilled to have a ramekin full of that flavor - with more creaminess and less bite.
5 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you za'atar! So glad you enjoyed the posset!
about 1 year ago misslofox
I can't recall if I've commented on this recipe or not, but in case I haven't, I have to say, it's AMAZING. I've made it a handful of times, but the best by far was Thanksgiving, when I topped it with sugared cranberries and a mint spring and served with homemade shortbread. Of course, this dish doesn't need anything but itself, but still, I love that you can have fun with it. Thank you!
11 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
just saw this now, misslofox. So glad you enjoyed it! Thanks for letting me know.
about 1 year ago Nomadiccowgirl
Oh my goodness! I hope I can wait for it to cool. Delicious and simple, I plan on serving it tomorrow with strawberries.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hee! Go ahead and lick the spoon. I won't tell. Hope you enjoy it!
about 1 year ago EmilyC
After making this yesterday for the first time, I'm kicking myself for not making it sooner! It's SO delicious and couldn't be easier to make. Everyone loved it! The texture is just lovely. I'll be making this again and again.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is so great to hear, Emily! Really happy you liked it!
about 1 year ago calendargirl
Mrsl, this was THE best lemon dessert I have ever made or eaten. Wow. I was able to get 5 generous ramekins of it and consumed for my blissfully solitary breakfast this morning the fifth posset, with a spoonful of gin-soaked golden raisins and their juices on top. Sigh. Life will never be the same. Interested, btw, to know your thinking on ultra-pasteurized vs. just plain pasteurized cream. I have always thought the ultra-pasteurized stuff is somewhat off-tasting and that it doesn't behave the same way as "real" cream. I used pasteurized, but wonder what your experience is. Thanks a million!
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is super awesome, calendargirl! So very glad you liked it. You know, it's been so long since I've made this, I don't remember what I used. I've got a ton of ultra in the fridge...now is a good time as any to experiment! I'll let you know.
One thing I do know, when I make my homemade mascarpone (recipe on the site) I do use regular pasteurized, and not the ultra, which doesn't firm up quite as well for some reason.
And while we're on the subject of heavy cream, I was watching David Rocco's Dolce Vita the other day and he made Grana Padano Ice Cream, which I am dying to make. Sounds like the same thickening principle. http://davidrocco.com/recipes...
about 1 year ago calendargirl
Ah, the subject of heavy cream, what could be sweeter? That Grana Padano Ice Cream looks amazing, do tell how it goes when you make it. Will be waiting to hear how your experiment with the posset goes, too! Do you use ultra for your scones?
about 1 year ago Iris9
Sadly, this lovely lemon posset recipe didn't work because I made the mistake of using 18% cream. When I poured the lemon juice into the cream, it curdled. I refrigerated it anyway, and two hours later, the result was a grainy flop. I will try again though! Fellow cooks: do not use anything other than full-fat cream. At least I think that's why my posset was a disaster.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Sorry to hear that, Iris9. I'm not sure what 18% cream is. Here in the states, heavy cream is pretty much available everywhere. Let us know if you try it again! Good luck!
11 months ago chefsusie
18% fat is half & half
over 1 year ago Grissel
I wish I'd made this recipe late at night so I could wake up and enjoy it after it has set perfectly. I can't go 30 minutes without poking a spoon in it! Simple, yet exquisitely flavorful. Thank you for sharing!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, Grissel! Glad you're enjoying the posset.
over 1 year ago currypaste
Served this with fresh berries on top-- simple, beautiful and so tasty!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thanks for letting me know currypaste. Glad you liked it!
over 1 year ago willsmom
This is ridiculously easy and amazingly delicious. Thank you!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! You're welcome, willsmom. So glad you like it!
over 1 year ago Ms. T
Great recipe! So simple and elegant--thanks for sharing. I tweaked it for lime and wrote about it on my blog.
http://stillsimmering.wordpress...
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Ms. T! So glad you enjoyed this. Really great blog post. Savor, indeed. Happy new year to you.
over 1 year ago Ms. T
Thanks--happy new year to you also! It really was the perfect dessert to go with crab and champagne :)